Beef Pho

Where This Goes Wrong

Char the onion and ginger.

Keep the broth at a gentle simmer.

Skim as it cooks.

Slice the raw beef paper thin.

How to Make Beef Pho

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1. Grill the onions and ginger for 10 minutes until blackened. Rinse lightly.

   Mark done Start 10 min timer

2. Toast the star anise, cinnamon and cloves in a dry pan for 1 minute.

   Mark done Start 1 min timer

3. Put the bones, brisket, onions, ginger, spices, water, fish sauce and sugar in a large pot and bring to a gentle simmer. Cook for 2 hours, skimming now and then.

   Mark done Start 2 hr timer

4. Lift out the brisket, slice it thinly, and strain the broth. Season with more fish sauce if needed.

   Mark done

5. Cook the noodles as the packet says and divide between four bowls. Top with the raw sirloin and brisket, pour over the boiling broth and add the sprouts, basil and lime.

   Mark done

After You've Cooked It

Keep the broth in the fridge for 4 days and the noodles separate. Bring the broth back to a boil before serving.

Changing the Recipe

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Serving Beef Pho

• Lime wedges
• Fresh chillies
• Hoisin sauce
• Fresh herbs

Beef Pho Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.