Australian Gourmet Traveller recipe for pho.

What you will need

2 kg beef bones, cut into 8cm lengths

500 gm beef marrow bones, cut into 8cm lengths

500 gm oxtail, cut into joints

3 onions, 2 unpeeled, 1 thinly sliced and soaked in cold water for 30 minutes

40 gm (8cm piece) ginger, unpeeled

6 cloves

5 star anise

2 cinnamon quills

450 gm brisket, cut into 5cm x 10cm pieces

80 ml (1/3 cup) fish sauce, plus extra to taste

25 gm yellow rock sugar, coarsely crushed, plus extra to taste (see note)

300 gm banh pho noodles

250 gm sirloin, thinly sliced across the grain

½ cup coarsely chopped coriander

3 spring onions, thinly sliced, to serve

To serve: bean sprouts, sawtooth coriander (see note), Vietnamese mint sprigs, mint leaves, holy basil, thinly sliced birds-eye chillies and lime halves


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