Pho

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Step 1

Fill the large soup pot 3/4 full with water and bring to boil

Step 2

soak beef soup bones and bone marrow in cold water for 20 minutes this will allow the blood to soak out so that the broth will be clean and clear drain the bones and transfer them into the large pot of water

Step 3

Allow the broth to boil on medium high heat for about 30 minutes remove the super scum that floats on the surface regularly you will also see a layer of fat you can scoop out a little bit don't completely get rid of it as this is the bone marrow flavour

Step 4

Add the remaining broth ingredients

Step 5

Boil the broth on medium with low heat for about 5 hours don't boil on high heat as the spices will escape with vapours slow and steady is the key :-)

Step 6

At 1.5 hours remove the pre packed pho spices bag continue to boil and remove the lid

Step 7

In the meantime prepare your greens and garnish wash and slice onions accordingly

Step 8

At 4 hours add the beef brisket. boil for one hour or until tender. allow to cool then slice 3 mm thick

Step 9

In the last 15 minutes add the meatballs. Remove from broth and slice in half. taste broth, add salt and sugar if required

Step 10

Prepare noodles as per packet. Serve in to soup bowl. Add meatballs, a layer of sliced beef brisket, layer of rare slice beef & garnish onion. Bring broth to boil, pour a layer of hot broth at a time over the rare beef in the prepared bowl. Continue until broth covers all the meat. Using chopsticks mix the rare beef to ensure it is cooked in the hot broth. Add bean sprouts, basil leaves & coriander leaves as garnish to your liking. I make a dipping sauce using a tbsp of hoisin sauce and lime wedge juiced. You can also add chilli sauce.