Traditional Beef Phở

Method

A clear, deep broth infused with star anise and cinnamon. The beef is sliced so thin it cooks instantly upon contact with the boiling soup, remaining tender and juicy.

1. 1

   Place the beef tail and shank in a large pot of cold water. Boil for 5 minutes until grey foam rises. Drain and rinse the bones under cold water to remove all impurities.

2. 2

   Cut yellow onions in half. Char them directly over a flame or under the broiler with fresh ginger until blackened. Toast star anise, cinnamon, cloves, and coriander in a dry pan until the aroma fills the kitchen.

3. 3

   Return clean bones to the pot with mineral water, charred aromatics, and spices. Add palm sugar. Simmer at a very low heat without covering. Skim regularly to keep the broth crystal clear and slightly coating the back of a spoon.

4. 4

   Cook rice noodles according to package instructions. Slice the raw beef fillet as thinly as possible against the grain; the meat should be almost translucent. Thinly slice scallions and prepare fresh herbs.

5. 5

   Distribute noodles into large bowls. Arrange raw beef slices on top. Season the boiling broth with fish sauce, then pour immediately over the meat. The beef should turn grey instantly from the heat of the liquid.