Vietnamese Pho

Classic Vietnamese beef noodle soup with aromatic herbs.

Ingredients

• 1 kg beef bones
• 200 grams beef tenderloin
• 300 grams rice noodles
• 3 pcs star anise
• 1 stick cinnamon stick
• 1 thumb ginger
• 3 tbsp fish sauce

Method

1. Parboil beef bones, rinse and drain.
2. Char ginger, cinnamon, star anise, then add to bones.
3. Simmer bones in water for 3 hours, skimming fat.
4. Season with fish sauce and adjust salt to taste.
5. Cook noodles, slice beef thinly, and arrange in bowls.
6. Ladle hot broth over beef and noodles before serving.

Chef's tips

• Use bones from two different cuts for richer flavor.
• Balancing sweet and salty is key for the broth's taste.