Fancy Friday Soup: Vietnamese Phở

Nothing prepares the body for a weekend of fun better than a warm, refreshing bowl of phở on any given Friday. My sister taught me this recipe when we were living together a few years ago. She still makes it for me now when I go to visit her.

Ingredients:

• 2kg beef bones
• 1 brown onion, peeled
• 2 pods star anise
• cinnamon
• whole peppercorns
• cloves
• coriander seeds
• salt & pepper, fresh lime juice and sliced, fresh ginger to season
• flat rice noodles (I usually have 1 x 8oz pack for 4 serves)

To serve:

• bean sprouts
• spring onions
• fresh chilli
• fresh mint
• fresh coriander
• hoisin sauce
• siracha sauce (for dipping beef)

Method:

• Soak beef bones in cold water for 10-15 mins and then clean them.
• Place beef bones in 4L water with onion, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat.
• Bring to the boil and then reduce heat to very low.
• Skim off any fat from the surface (Some people like to keep the fat to pour on top at the final step).
• Cook for 3-4 hours. (tip: after 2 hours, I usually put the soup in a slow cooker overnight to get the most out of beef bones)
• Remove saucepan from heat and set aside to cool.
• Strain through a fine sieve into a clean saucepan.
• Remove bones and remaining solids.
• Place soup over high heat and bring to a simmer.
• Season with salt, pepper, ginger and lime juice.
• Meanwhile, place the noodles in a large, heatproof bowl and pour boiling water over the top, so that they noodles are immersed. Set aside for 5 minutes to soak. Drain well.
• Thinly slice cooked beef with a shape blade.
• Divide noodles and reserved beef evenly among serving bowls.
• Top with sliced beef. Pour the hot soup evenly among each serving bowl.
• Top with bean sprouts, spring onions, chilli, mint and coriander.