Vietnamese Beef Noodle Soup

Ingredients (8 servings)

For the broth:

• 1-3 kg beef marrow/knuckle bones = 2-6 lb

• 500 g beef (outside flank, brisket or cross rib roast)

• 1 onion

• 1 tablespoon salt

• 1 tablespoon sugar

For the PHO aroma:

• 2 piece ginger (size of your thumb), sliced

• 3 star anise

• 2 cinnamon sticks

• 2-3 black cardamons

• 1 medium onion ( or 3 shallots)

• Optional: 1 tsp cloves, 1 tsp corriander seeds (or 3 corriander roots)

For the bowls:

• 1 kg dried flat rice noodle "banh pho" (2 lb dried or 4 lb fresh noodle)

• 300 g fresh beef, finely sliced

• Garnishes

• 1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water

• 4 spring onion, white part separated, green part chopped.

• Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)

• Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.

Credit: Helen Recipes

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