Phở Bò (Beef Noodle Soup)
2 kg beef bones (cut into pieces by butcher)
6 red Asian Shallots, left whole
1.5 cm knob fresh ginger, unpeeled, cut into chunks
500 g beef brisket
1 star anise
4 cm piece of cassia bark, or 1 cinnamon stick
1 teaspoon salt
200 g scotch fillet, thinly sliced
1 tablespoon fish sauce, plus extra to taste
2 teaspoons grated ginger
600g fresh pho noodles (or re-hydrated dry noodles)
½ onion, thinly sliced
4 spring onions (scallions), 2 thinly sliced length ways, and 2 cut into rings
1 small handful coriander (cilantro) leaves
1 small handful basil
1 lemon, cut into 6 wedges
1 long red chili, sliced
Char-grill the beef bones on a BBQ or gas hotplate until cooked all over. Alternatively, preheat the oven to 200 ºC (390 ºF). Place the beef bones on a baking tray and roast for 20 minutes. Turn the bones over and roast for a further 20 minutes.
Meanwhile, char-grill the whole unpeeled shallots and ginger on a barbecue or gas burner over medium heat for 5 minutes, until they are fragrant and the skin is lightly charred. Leave to cool slightly. Using your fingers, flake off the thin outer skin.
Rinse the bones under running water. Place the roasted bones in a large pan. Cover with cold water and slowly bring to a simmer, skimming off any froth. Add the chargrilled shallot, ginger, brisket, spices and salt.
Simmer gently for 30 minutes, taking care not to boil the stock. Remove reserve the brisket, then simmer the stock for a further 4 hours. Strain the stock and discard the solids.
When ready to serve, marinate the scotch fillet in the fish sauce and grated ginger and set aside. Slice the brisket and set aside. Ensure the broth is at simmering point.
Drop the noodles into a pan of boiling water and stir with a chopstick for 20 seconds. Drain and divide among six bowls.
Top with the meats, onion, spring onion and herbs. Ladle the hot broth over. Serve with lemon, chili and extra fish sauce.