Vietnamese Pho

To make Vietnamese pho, first prepare the broth: place the beef bones in a pot, cover with cold water, and bring to a boil for a total of about 30 minutes 1. Meanwhile, peel and halve the onions 2, then also peel the fresh ginger and cut it into pieces 3.

After 30 minutes, remove the bones from the pot 4 and discard the cooking water, then put the bones back in the same pot 5 and cover again with plenty of cold water 6.

Add the halved onions 7, the ginger 8, the star anise 9,

the coriander seeds 10, the whole peppercorns 11, and the coarse salt 12. Mix well and let it cook on low heat for 5 hours.

Towards the end of the broth cooking time, you can prepare the other ingredients: clean both the onions and the scallion and slice them thinly 13, chop the coriander 14 and chives 15 with a knife.

and slice the fresh chili into rings 16. Cut 200 g of sirloin for garnish into slices about 1/8 inch thick 17, while from the 200 g of sirloin for the broth you should cut chunks about 1 1/2 inches 18.

After 5 hours, strain the broth, keeping a moment aside the bones 19, then put them back in the pot with the strained broth 20. Add the sirloin chunks 21 and cook for another 30 minutes, always on low heat, then taste and adjust the salt if necessary.

In the meantime, bring another pot of water to a boil, then rinse the noodles under cold running water 22 and pour them into the pot with boiling water 23, turn off the heat and let them soak for about 5 minutes. At this point, drain the noodles 24 and transfer them to the serving bowls, then proceed by adding the rest of the ingredients:

the slices of raw meat 25, a couple of pieces of cooked meat 26, a few slices of raw onion 27,

some scallion 28, a pinch of chopped herbs 29, and the chili 30.

Pour the boiling broth over it 31, garnish with bean sprouts 32, and serve your beautiful Vietnamese pho! Serve the remaining garnishment ingredients in separate bowls so that everyone can add more to their bowl as desired 33!