Name: Pho bo
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 1.5 kilogram beef bones; 2 medium_piece brown onions (300g), chopped coarsely; 2 medium_piece carrots (240g), chopped coarsely; 4 stalks celery (600g), trimmed, chopped coarsely; 2 cinnamon sticks; 4 star anise; 6 cardamom pods, bruised; 10 black peppercorns; 2 tablespoon fish sauce; 6 cloves; 12 centimetre piece fresh ginger (60g), sliced thinly; 6 clove garlic, sliced thinly; 500 gram piece gravy beef; 4 litre (16 cups) water; 2 tablespoon light soy sauce; 200 gram bean thread vermicelli; 1/2 cup loosely packed fresh vietnamese mint leaves; 4 fresh small red thai (serrano) chillies, sliced thinly; 1 medium_piece brown onion (150g), extra, sliced thinly; 1/2 cup loosely packed fresh coriander leaves (cilantro); 1 1/4 cup (100g) bean sprouts

Ingredients

1.5 kilogram beef bones

2 medium_piece brown onions (300g), chopped coarsely

2 medium_piece carrots (240g), chopped coarsely

4 stalks celery (600g), trimmed, chopped coarsely

2 cinnamon sticks

4 star anise

6 cardamom pods, bruised

10 black peppercorns

2 tablespoon fish sauce

6 cloves

12 centimetre piece fresh ginger (60g), sliced thinly

6 clove garlic, sliced thinly

500 gram piece gravy beef

4 litre (16 cups) water

2 tablespoon light soy sauce

200 gram bean thread vermicelli

1/2 cup loosely packed fresh vietnamese mint leaves

4 fresh small red thai (serrano) chillies, sliced thinly

1 medium_piece brown onion (150g), extra, sliced thinly

1/2 cup loosely packed fresh coriander leaves (cilantro)

1 1/4 cup (100g) bean sprouts

Method

1.Preheat oven to 220ºC.

2.Combine beef bones, onion, carrot and celery in a large baking dish; roast, uncovered, about 45 minutes or until browned all over. Drain excess fat from dish.

3.Combine beef mixture, cinnamon, star anise, cardamom, peppercorns, fish sauce, cloves, ginger, garlic, gravy beef and the water a in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 1 1/2 hours, skimming occasionally. Strain through a muslin-lined sieve or colander into a large heatproof bowl. Reserve broth and beef; discard solids.

4.When beef is cool enough to handle, shred meat finely. Return beef to cleaned pan with soy sauce and broth; bring to the boil. Season to taste.

5.Just before serving, place vermicelli in a large heatproof bowl; cover with boiling water. Stand for 3 minutes; separate with a fork, drain.

6.Divide vermicelli among serving bowls; top with broth and beef mixture, mint, chilli, extra onion and coriander. Serve with sprouts.

This is Vietnam’s famous beef noodle soup.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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