Phở bò (beef rice noodle soup)

Method

1. 1

   Char the onion and ginger directly over the flame until slightly blackened on the outside, then rinse them.

2. 2

   Toast the dry spices (star anise, cinnamon, cloves, cardamom) in a dry frying pan for 2 minutes until fragrant.

3. 3

   Blanch the bones and meat in boiling water for 5 minutes to remove impurities, then rinse them and place in a large pot with the water, onion, ginger and toasted spices; simmer very gently for 3-4 hours, skimming constantly, until the broth is clear and deeply flavoured.

4. 4

   Strain the broth and season it with fish sauce, sugar and salt.

5. 5

   Cook the rice noodles, place them in a bowl with the thin slices of raw beef and pour the piping-hot broth over them so the meat cooks instantly; serve with the basil, chilli and lime.