Vietnamese Pho recipe | Recipe Cart

Ingredients

• 2 large onions (, halved)
• 150g / 5oz ginger (, sliced down the centre)
• 10 star anise
• 4 cinnamon quills
• 4 cardamon pods
• 3 cloves ((the spice cloves!))
• 1 1/2 tbsp coriander seeds
• 1.5kg / 3lb beef brisket
• 1kg / 2lb meaty beef bones
• 1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow)
• 3 1/2 litres / 3.75 quarts water ((15 cups))
• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce ((Note 2))
• 50g / 1.5 oz dried rice sticks ((or 120g/4oz fresh) (Note 3))
• 30g / 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))
• 3 - 5 brisket slices ((used for broth))
• Beansprouts, handful
• Thai basil, 3 - 5 sprigs
• Coriander/cilantro, 3 - 5 sprigs ((or more basil))
• Lime wedges*
• Finely sliced red chilli*
• Hoisin sauce*
• Sriracha* ((for spiciness))