Vietnamese Pho recipe

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
• Beef bones (Note 1):
• 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)