Phở bò (Hanoi beef noodle soup) with dried phở noodles

Method

1. Soak the bones

   You will need: Large bowl, beef bones and clean water

   Rinse the beef bones, then submerge them in a large bowl of clean water for about 2 hours. Rinse the bones again after soaking, ready to blanch.

   Tip: Keep the bones submerged throughout the soaking time.

   

2. Char the onion and ginger; toast the spices

   You will need: Dry pan or stovetop, onion, shallots, ginger, star anise, cinnamon, black cardamom and coriander seeds

   Char the onion and ginger in a pan or over a flame until the outside is fragrant and lightly blackened. Dry-toast the spices until aromatic, then put them in a cloth bag or strainer so they are easy to remove later.

   Tip: Turn the onion and ginger so they char evenly without burning through.

   

3. Blanch the bones and simmer the broth

   You will need: Large pot, soaked bones, beef shank, clean water, charred onion and ginger, spice bag

   Put the bones in a pot of water and bring to a boil. Pour off the blanching water, then rinse the bones and pot. Add fresh water, the beef shank, charred onion and ginger, and the spice bag. Lower the heat to a gentle simmer, skim off foam and cook for about 40–60 minutes, or longer for a richer broth.

   Tip: Keep the heat low so the broth does not boil vigorously.

   

4. Season the broth and slice the meat

   You will need: Broth pot, fish sauce, salt, rock sugar, cooked beef shank and clean knife

   Taste the broth and season with fish sauce, salt and rock sugar. Add the fish sauce near the end, about 30 minutes before serving. Remove the beef shank and let it cool slightly, then slice thinly across the grain. Keep knives and boards that touched raw meat separate.

   Tip: Season a little at a time so the broth does not become too salty.

   

5. Soften the dried phở noodles

   You will need: Phở khô Thanh Tuấn – Dried phở rice noodles, soaking bowl, pot of boiling water and colander

   Prepare the noodles according to the packet instructions, as each type may need different treatment. Taste a strand to check that it is soft before draining. For example, some noodles can be soaked in warm water for 30–45 minutes, boiled for about 1 minute, rinsed in cold water and drained.

   Tip: Drain the noodles as soon as they soften so they do not become mushy.

   

6. Cook the sliced beef

   You will need: Pot of boiling broth, thinly sliced beef and ladle

   Add small batches of thinly sliced beef to the boiling broth and cook until no longer pink. Do not pour broth over raw beef in the serving bowl as a substitute for cooking it.

   Tip: Cook small batches so you can check the beef and keep the broth hot.

   

7. Assemble and serve the phở

   You will need: Bowls, softened phở noodles, cooked beef, broth, spring onions and coriander

   Divide the noodles and beef shank among bowls. Add the freshly cooked beef, spring onions and coriander. Ladle the hot, boiling broth into each bowl and serve immediately.

   Tip: Drain the noodles well before assembling so the broth keeps its full flavour.

   

Use a thermometer to check that whole cuts of beef reach 63°C, then rest for 3 minutes. Bring leftover broth to a vigorous boil when reheating. Refrigerate leftovers within 2 hours at 4°C or below.