INGREDIENTS – Serves 5

200g     Beef tenderloin, wash, drain 
300g     Beef shank or beef tendon, wash, drain 
500g     Beef bones, cut & boil  briefly, wash

400g     Pho noodles (Rice noodles)

3            Shallots, grill, pound to release flavor
1            Ginger, grill, pound to release flavor 
50g       Cinnamon, star anise, cardamom, coriander seeds (can be found at supermarket or Chinese supermarket)- grill
100g     Coriander, spring onions, wash, chop
Handful Salt, fish sauce

SERVE WITH
——–
100g     Bean sprouts, wash, drain
100g     Herbs, wash, drain
1            Lime 
1            Chili 
Handful Pepper
Handful Chili sauce
Handful Hoisin sauce

PREPARE
——–
Prepare a pot with 2 liters of cold water. Put beef bones, beef, grilled cinnamon, star anise, cardamom, coriander seeds, shallots and ginger into the pot and cook.

01. After the broth boils for the first time, skim off the scum then continue cooking over low heat for 3h. Take beef out, then add salt, fish sauce. Alternatively, you can boil everything using a pressure cooker in 15’.

02. Wait for boiled beef to cool down completely or refrigerate for 2h. Slice thinly. Slice beef tenderloin into thin slices, dipping briefly into boiling broth.

03. Parboil rice noodles in boiling water. Place in a bowl and add well-cooked beef, medium-rare tenderloin slices, adding chopped coriander and spring onions on top. Add broth and smell the scent of the herbs coming from the bowl.Enjoy the dish while it is still hot. Serve with lime, chili, bean spouts, herbs, chilli sauce