Beef Pho Recipe

Ingredients :

1 kg (2 lb) Beef shin bones

350g Gravy beef

6 cm Thinly sliced fresh ginger

1 teaspoon Salt or to taste

2.5 liters Water

2 tablespoons Fish sauce

400g Thick fresh rice noodles

150g Rump steak, thinly sliced

3 Spring onions, finely chopped

1 medium Onion, very thinly sliced

Herbs & Spices

6 Peppercorns

1 Cinnamon stick

4 Cloves

6 Coriander seeds

Toppings

Chopped red chili, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

• Place the bones, gravy beef, ginger, salt and water in a large pan.

• Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.

• Skim off any scum that forms on the surface.

• Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish sauce. Then cook for another 40 minutes.

• Remove the gravy beef and set it aside to cool.

• Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.

• When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.

• Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.

• Drain the noodles well and divide them among large individual soup bowls.

• Arrange the toppings on a platter in the center of the table.

• Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.

• Ladle the boiling stock over the top, sprinkle over the spring onion, and onion slices and serve.

• Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.