Salt Roads Recipe

Pho Bo

1.5 kg beef bones (marrow and knuckle)

500 g beef brisket

1 large onion, halved

1 piece ginger (10 cm), halved

2 star anise

1 cinnamon stick

3 cloves

1 tbsp coriander seeds

Fish sauce, to taste

To serve

400 g flat rice noodles

300 g raw beef (sirloin or eye of round), thinly sliced

Spring onions, sliced

Fresh coriander

Lime wedges

Black pepper

Blanch the bones and brisket briefly, then rinse well.
Place bones and brisket in a large pot with fresh water and bring to a gentle simmer.
Char the onion and ginger over an open flame or grill, then add to the pot.
Toast the spices lightly and add them to the broth.
Simmer gently for 3–4 hours, skimming regularly, until the broth is clear and aromatic.
Remove the brisket, slice thinly, and set aside.
Strain the broth and season with fish sauce.
Cook the rice noodles according to instructions and divide between bowls.
Top with raw beef and sliced brisket, then ladle over the boiling broth to cook the meat.
Finish with herbs and pepper.

Serve hot, with lime on the side. Traditionally eaten early in the day and enjoyed without heavy condiments in the northern style.