Pho

Rinse the beef bones thoroughly under cold water, place them in a large pot, and cover with plenty of cold water. Bring to a boil and cook for 5 minutes to release impurities.

Drain the bones, rinse under cold water, and wash out the pot. This ensures a clean, clear broth without cloudiness.

Halve the onion (skin on) and ginger lengthwise. Place them cut-side down in a dry hot pan or directly over a gas flame and char until deeply blackened, about 5-7 minutes. The charred vegetables give the broth its characteristic golden colour and smoky depth.

In a dry pan, briefly toast the star anise, cinnamon, cloves, allspice, and coriander seeds until fragrant, about 1-2 minutes over medium heat. Watch carefully to avoid burning the spices.

Return the rinsed bones to the clean pot, add the charred onion, ginger, toasted spices, and cover with 3 litres of cold water. Bring to a boil.

Once the broth comes to a boil, reduce the heat to the lowest setting. Skim off any foam and fat from the surface regularly with a ladle or spoon, this is especially important during the first half hour.

Simmer the broth uncovered on a gentle heat for at least 2.5 hours, ideally 3 hours. The broth should not boil vigorously or it will turn cloudy, a gentle simmer is all you need.

About 30 minutes before the end of cooking, add the fish sauce, sugar, and salt. Taste and adjust seasoning as needed. The broth should be deeply aromatic with a clear, rich meaty flavour.

Strain the finished broth through a fine sieve or a colander lined with a clean kitchen towel into a clean pot. Discard the bones, vegetables, and spices. Keep the broth on low heat, always hot, as you will need it piping hot for serving.

Wrap the beef tenderloin in cling film and place in the freezer for 30 minutes. Slightly frozen meat is much easier to slice thinly.

Slice the meat as thinly as possible against the grain, ideally 1-2 mm thick. Arrange the slices on a plate and leave them to come to room temperature.

Soak the rice noodles in boiling water according to the packet instructions, usually 5-8 minutes, until softened but still firm. Drain and rinse under cold water to prevent sticking.

Divide the cooked rice noodles between bowls and arrange the raw beef slices on top. Thinly slice the spring onions and scatter them over the meat and noodles.

Pour the boiling hot broth over the meat and noodles, the hot broth will instantly cook the thin beef slices, turning them pink and keeping them wonderfully tender.

Serve each bowl with bean sprouts, a wedge of lime, fresh coriander, and Thai basil, along with sriracha, soy sauce, and chilli for everyone to add to their own taste.