Pho

Ingredients

• •Rice noodles
• •Beef bones
• •Beef slices
• •Star anise
• •Cinnamon
• •Fish sauce
• •Bean sprouts
• •Fresh herbs

Steps

1. 1Char onion and ginger directly over a flame or under a broiler until the skins blacken, then rinse off the charred bits.
2. 2Blanch beef bones in boiling water for a few minutes to remove impurities, drain, and rinse under cold water.
3. 3Combine the bones with the charred onion and ginger in a large pot, cover with water, and simmer gently for several hours, skimming off foam and fat as it rises to the surface.
4. 4Toast star anise, cinnamon, and other whole spices in a dry pan until fragrant, then add them to the pot along with fish sauce and a little sugar, simmering for another 30 minutes to infuse the broth.
5. 5Strain the broth through a fine sieve and keep it at a steady simmer.
6. 6Cook flat rice noodles in boiling water until just softened, then drain and divide them among serving bowls.
7. 7Arrange thin raw slices of beef over the noodles, then ladle the boiling broth directly on top so it gently poaches the beef.
8. 8Serve immediately with bean sprouts, fresh herbs, sliced chili, and lime wedges on the side.