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Ingredients: (makes 4 bowls)
800 g pho (flat rice noodles)
200 g lean beef
750 g beef bone (choose a bone from the hind quarters)
1 root ginger, 1 shallot
5 g five-spice powder
20 g green onion, coriander or Asian basil
Fish sauce, salt, and msg to taste
Condiments: lime, chili, pepper, chili sauce, and vinegar
Preparation:
1. Break beef bone and dress carefully. Place into a pan with 4 liters of water. Bring the pan to a boil, skim off the bubbles, reduce heat, and simmer. Roast unpeeled ginger and shallot until slightly burnt, then crush and add to the broth along with the five-spice powder. Continue to simmer for 150-180 minutes until most of the fat rises to the surface and there is around 1.5 liters of broth left, or enough for four bowls. Remove beef bones. Add fish sauce and msg to taste and continue to boil.
2. Rinse coriander (or Asian basil) and green onion. Cut off the white part of the green onion (about 7-8 cm long) and blanch in the boiling broth. Dice the green part along with the coriander.
Cooking:
1. Place phd into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate the noodles, and drain. Distribute equally among four large bowls.
2. Divide beef into four parts, one for each bowl. Cut each part across the grain into very thin slices, clump the slices together, and flatten them into a patty with the flat of the knife. Place each patty into a bowl on top of the noodles, add coriander and green onion, and add boiling broth so that it covers the noodles and cooks the beef.
Serve very hot. The beef must be sliced for one bowl at a time, and the broth must be poured on immediately so that it is hot enough for the beef to cook through.Each person can add condiments to taste individually.
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