Pho with rare beef and brisket

90 min · serves 4

The broth needs real time, and there is no shortcut around it. Everything else is slicing meat and blanching noodles.

Ingredients

• 1000 g Beef marrow bones
• 400 g Beef brisket
• 200 g Beef eye round
• 600 g Fresh pho noodles
• 1 bulb Onion
• 50 g Ginger
• 1 stick Cinnamon stick
• 3 pods Star anise
• 3 tbsp Fish sauce
• 1 tbsp Salt
• 100 g Spring onion and sawtooth herb

Method

1. Boil the bones for 5 minutes, discard that water, then rinse the bones clean of scum.
2. Char the onion and ginger over an open flame, then scrape off the blackened skin.
3. Put the bones, charred aromatics and 3 litres of water in a pot. Bring to a boil, lower the heat and skim the foam steadily for the first 15 minutes.
4. Add the brisket and simmer for 60 minutes. Lift it out, rest it in cold water for 5 minutes, then slice thin.
5. Toast the cinnamon and star anise in a dry pan for 1 minute, tie them in a cloth bag and drop them in for the last 20 minutes.
6. Season with fish sauce and salt. Strain the broth and keep it at a hard boil.
7. Slice the eye round paper-thin while it is still cold. Blanch the noodles for 10 seconds and divide them between bowls.
8. Lay the brisket and raw slices on top, ladle the boiling broth over so the raw beef just cooks, then scatter the herbs.

Pho with rare beef and brisket →