Pho Bo

Nagi developed this beef pho after family visits to Vietnam and repeated home testing. Her recipe uses a combination of brisket, meaty bones and marrow bones for the broth, with separate beef slices added to the noodle bowl.

Onion and ginger are charred in a pan without oil. Star anise, cinnamon quills, cardamom pods, cloves and coriander seeds are toasted separately before joining the broth ingredients.

An initial boil of the beef and bones is drained before they cook in fresh water with the aromatics, spices, sugar and salt. The brisket is removed, the broth continues cooking, and the strained liquid is seasoned with fish sauce.

The selected dried flat rice noodles are prepared just before assembly. Cooked brisket slices and thin tenderloin slices join them; this account selects the source’s alternative of dipping the tenderloin into the broth before adding it to the bowl.

Broth is ladled over the assembled noodles and beef, with bean sprouts, Thai basil and coriander alongside. Lime wedges, sliced red chilli, hoisin and sriracha are optional separate additions in the recipe.