Pho bo

Method

Char the halved onion and ginger under a hot grill until blackened, then set aside. Blanch the beef bones and brisket in boiling water for 2 minutes, drain and rinse thoroughly. Toast the star anise, cinnamon, coriander seeds, fennel seeds, cloves and cardamom in a dry pan for 1-2 minutes until fragrant. Bring 2 litres of water to the boil, add the cleaned bones, brisket, charred onion and ginger, toasted spices, fish sauce, rock sugar and salt, then reduce to a gentle simmer for 2-3 hours until the broth is deeply flavoured and the beef is tender. Remove the brisket, slice thinly and set aside; strain the broth through a fine sieve. Place fresh rice noodles in bowls, top with sliced brisket, pour over the hot broth and garnish with sliced spring onion, fresh coriander, Thai basil, lime wedge, sliced red chilli and bean sprouts.