Beef pho

Method

1. 1

   Put the bones in the stockpot, cover with cold water and bring to a rolling boil.

   10 min
2. 2

   Boil hard until grey scum rises to the top.

   5 min
3. 3

   Drain the bones, rinse them under running water and scrub out the pot.

4. 4

   Meanwhile, char the onion halves and ginger in a dry heavy pan over high heat, turning them, until blackened in patches and smelling sweet.

   10 min
5. 5

   Toast the star anise, cinnamon, cloves, coriander seeds and cardamom in the same pan until fragrant, then tie them up in the muslin.

   2 min
6. 6

   Return the bones to the clean pot with the brisket, onion, ginger and the 4.5 litres of water.

7. 7

   Bring slowly to a simmer, skimming off the foam as it rises, then add the spice bag.

   15 min
8. 8

   Keep the broth at a bare simmer, with just a few bubbles breaking, until the brisket is tender when pierced.

   90 min
9. 9

   Lift out the brisket, cool it in a bowl of cold water for 10 minutes, then wrap it and set aside.

10. 10

    Simmer the broth, uncovered, for 2.5 hours more, topping up with a little hot water if the bones poke above the surface.

    150 min
11. 11

    Strain the broth through a fine sieve into a clean pan. Season with the fish sauce, sugar and salt until it tastes slightly too salty on its own.

12. 12

    While the broth finishes, soak the noodles in warm water until pliable, then blanch them in boiling water until just tender and drain.

    1 min
13. 13

    Slice the brisket thinly across the grain and divide it between deep bowls with the noodles and raw sirloin.

14. 14

    Bring the broth back to a rolling boil and ladle it over the beef so the raw slices turn pink.

15. 15

    Serve with the bean sprouts, herbs, spring onions, lime, chilies and hoisin sauce on the side.