Pho Bo Noodle Soup (Pho Bo Soup)

Ingredients:

1 small onion, chopped
1 large onion, thinly sliced
1 5cm piece of ginger
1 kg beef bones
3l water
6 star anise
1 tsp salt
1 tsp sugar
500g lean very tender beef
450g dry flat rice noodles
3 spring onions, thinly sliced
10 springs coriander, finely chopped
250g bean sprouts
10 sprigs Thai Basil (use normal basil if not available)
10 sprigs ngo gai (culantro)
2 fresh birdseye chillies, finely chopped
lemon or lime, quartered
Nam Pla (Fish Sauce)
hoisin sauce
Hot Chilli Sauce

Method:

First fry the small onion and ginger in a little groundnut oil until they have blackened and look burnt. Once done, transfer to a bowl and smash the ginger with a meat tenderizer or the flat of a cleaver. Meanwhile wash the beef bones, place in a large stock pot and add the water to cover. Bring to the boil and immediately discard this 'first boiling' liquid. Add a further 3l of water and bring to the boil. Skim any foam from the surface, add the cooked onion and ginger along with the star anise, salt and sugar. Bring back to the boil then simmer gently for half an hour.

Meanwhile cut the beef into very thin strips and set aside. Then removed the bones from the broth and strain out the vegetables and spices, reserving the broth. Soak the noodles in cold water for ten minutes, drain then cook the noodles in fresh water until they are done. Bring the broth back to the boil and set-out the dish.

Divide the noodles between six large soup bowls. Arrange the sliced beef, spring onions, large onion slices and coriander on top and spoon the boiling stock over the top (the idea is that the beef is sliced so thinly the stock will cook it immediately). Toss the bean sprouts, thai basil leaves, culantro and chillies together and arrange on a plate. Place the lemon or lime quarters around the outside. Make a sauce out of the Nam Pla, hoisin sauce and hot chilli sauce and pour over the vegetables.

Serve immediately (guests may place some of the vegetable mix on top of the soup if desired).