Vietnamese Lemongrass Beef Pho

Ingredients

• 1.5 kg beef bones (marrow and knuckle)
• 400 g beef brisket
• 2 stalks lemongrass, bruised and halved
• 1 large onion, halved
• 5 cm piece fresh ginger, halved lengthwise
• 3 star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp coriander seeds
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 400 g rice noodles (bánh phở), cooked
• 200 g beef sirloin, very thinly sliced raw
• 4 spring onions, sliced
• 1 small bunch fresh coriander
• 2 red chillies, sliced, bean sprouts, lime wedges, hoisin and sriracha (to serve)

Instructions

1. 1

   Blanch beef bones in boiling water for 10 minutes, drain, and rinse thoroughly under cold water. This removes impurities for a cleaner broth.

2. 2

   Char the onion halves, ginger, and lemongrass directly over a gas flame or under a broiler for 5–7 minutes until blackened in spots. Rinse briefly.

3. 3

   Toast star anise, cinnamon, cloves, and coriander seeds in a dry skillet for 2 minutes until fragrant.

4. 4

   Place blanched bones, brisket, charred aromatics, and toasted spices in a large stockpot. Cover with 3 litres of cold water. Bring to a boil, then reduce to the lowest possible simmer.

5. 5

   Simmer uncovered for 2.5–3 hours, skimming foam and fat every 30 minutes. The broth should be barely trembling.

6. 6

   Remove the brisket after 1.5 hours (when tender), slice thinly, and set aside.

7. 7

   Strain the broth through a fine-mesh sieve. Season with fish sauce and rock sugar. Taste — it should be deeply savoury with subtle sweetness.

8. 8

   Divide cooked noodles into bowls. Arrange sliced brisket and raw sirloin on top. Ladle over the boiling-hot broth (it will cook the raw beef). Garnish with spring onions and coriander. Serve with all accompaniments on the side.