1 kg of beef bones
2 big onions
2 thumb sized pieces of ginger
2 cinnamon sticks
4-5 whole star anise
2 tsp of black peppercorns
2 tsp of fennel seeds
7 whole cloves
3 tbsp of fish sauce
Mint, Coriander or any other fresh herb of your choice
Sirloin (or any other steak cut you prefer)
Start by grilling broth ingredients. Put the bones, sliced ginger, halved onions, and the spices on the baking tray and get it under a grill until vegetables and spices are a bit blackened.
Then transfer meat to a huge pot and cover with water. Boil it for a few minutes, then discard the water, wash the meat, add the remaining ingredients and cover with water. Let it cook for 5-6 hours on the low heat.
When the broth is ready season it with the fish sauce and lime juice to taste, I also add a bit of sugar. Cook the rice noodles and cut the herbs and quickly fry some thinly sliced steak. To put your Pho bowl together – start with the cooked rice noodles, get the meat and bean sprouts on top and pour over the broth. At the end put the herbs and sliced chili and decorate with a lime wedge.
Get some Sriracha and hoisin sauce and enjoy your Pho!
Tip: Use the disposable tea bag and put all the spices inside before throwing to the pot, to discard them easily later on.