Phở Tái (Vietnamese Beef Pho with Raw Beef)

Broth

• 1.2 kg Beef marrow bones
• 2 medium Yellow onion
• 80 g Ginger root
• 5 pieces Star anise
• 2 pieces Cinnamon sticks
• 60 ml Fish sauce
• 3 liters Water

Noodles and toppings

• 400 g Rice noodles
• 350 g Beef sirloin steak
• 4 pieces Spring onion
• 25 g Fresh coriander
• 2 pieces Lime
• 2 pieces Green chili pepper

1. Put the beef marrow bones in a stockpot, cover with cold water, and bring to the boil. Boil hard for 10 minutes to purge impurities, then drain and rinse the bones well under cold running water. Rinse out the pot.
2. Heat the oven to 220°C (430°F). Halve the onion and slice the ginger lengthways, then put them in a roasting pan and roast until well charred at the edges. This takes about 20 to 25 minutes; turn once halfway through.
3. Return the cleaned bones to the stockpot and add the water. Bring just to a simmer, then skim any foam from the surface and keep the broth at a very gentle simmer. Cook for 2 hours, topping up with a little water if needed to keep the bones submerged.
4. Add the charred onion and ginger, star anise, and cinnamon sticks to the pot. Simmer gently for 30 minutes so the broth becomes aromatic but stays clear. Stir in the fish sauce, then taste and adjust with a little more fish sauce if you want it saltier.
5. Strain the broth through a sieve into a clean saucepan, discarding the solids. Bring the strained broth back to a simmer and keep it hot while you prepare the bowls. If you have time, skim off any surface fat for a cleaner finish.
6. Cook the rice noodles in boiling water until just tender, following the packet timing. Drain in a colander and rinse briefly with hot water to stop them sticking. Divide the noodles between 4 bowls.
7. Slice the beef sirloin steak as thinly as you can across the grain. Thinly slice the spring onion, roughly chop the fresh coriander, cut the lime into wedges, and thinly slice the green chilli. Arrange the beef on top of the noodles and set the herbs, lime, and chilli aside for serving.
8. Bring the broth to a lively simmer, then ladle it straight into the bowls to cover the beef. Let stand for 1 to 2 minutes until the beef turns mostly opaque and is just cooked through. Top with spring onion and coriander, and serve with lime wedges and chilli for squeezing and scattering at the table.

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