Name: Phở bò tái - Beef Pho with Rare Sliced Beef
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 portions
Ingredients: 1.5 kg beef ribs; 500 g beef brisket; 3 l water; 2 pcs onion; 80 g ginger; 3 pcs star anise; 2 pcs cinnamon; 6 pcs cloves; 2 pcs black cardamom; 8 pcs black pepper; 3 tablespoons fish sauce; 2 teaspoons salt; 1 teaspoon caster sugar; 300 g beef tenderloin; 4 portions rice noodles; water; 8 sprigs coriander; 8 sprigs mint; 4 handfuls mung bean sprouts; 4 pcs spring onion; 1 pc onion; 2 pcs lime; 2 pcs green chilli pepper

Step by step process

For the broth

1
Rinse the bones under cold water and split larger pieces if needed, so they release more flavor and collagen.
TIP:
Blanch the bones briefly in boiling water to remove impurities and keep the stock clear. After blanching, remove the bones and rinse them with cold water.
2
Halve the onion and unpeeled ginger lengthwise and char them on a dry pan or over an open flame until blackened. Then rinse to remove the charred surface.
3
Quickly dry-toast the star anise, cinnamon, cloves, cardamom and peppercorns in a pan until fragrant (1-2 minutes).
TIP:
Toast the spices in a dry pan until they release their aroma and oils. Let them cool, and use them in other recipes where you want a more intense flavor.

For the meat and noodles

4
Place the beef bones and brisket in a large pot, add 3 liters of cold water, and bring slowly to a gentle boil. Skim off any scum so the broth stays clear.
5
Add the charred onion, ginger and toasted spices, reduce the heat to a very gentle simmer and cook for 3-4 hours until the broth is deeply flavored.
6
Strain the broth through a fine sieve, season with fish sauce, salt and a pinch of sugar. Keep it just below boiling so that when poured into the bowl it will finish cooking the meat.
7
Cook the rice noodles in a separate pot with plenty of boiling water according to the package instructions (usually 3-5 minutes), drain and briefly rinse under cold water to prevent sticking.
8
Chill the beef tenderloin in the freezer for 20 minutes, then slice across the grain into the thinnest possible slices.

To serve

9
Divide the noodles between bowls, arrange a fan of the thin beef slices on top and pour the boiling broth over so the meat immediately turns pink.
10
Sprinkle with chopped spring onion and thinly sliced raw onion, add mung bean sprouts, and a few sprigs of cilantro and mint.
11
Serve with lime wedges and chopped chili pepper so each person can season their bowl to taste.