Vietnamese noodle soup of rice noodles in a clear beef broth made with bones, charred onion, ginger and spices, served with rare beef, brisket and tendon.

Pho originated in northern Vietnam in the early 20th century, and refugees carried it abroad after the Vietnam War. Australia resettled Vietnam-born refugees under a plan running from 1975 to 1985, and in Sydney they are concentrated in Cabramatta and nearby western suburbs. Pho Tau Bay on John Street, Cabramatta, began in the founder's living room in 1982; its broth simmers overnight and its best seller is pho bo dac biet with brisket, beef balls, tendon and tripe.

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Make it at home

Serves 46 hrIntermediate

Ingredients

  • 2kg beef bones (knuckle and marrow), 500g beef brisket
  • 1 large onion and 5cm piece ginger, halved and charred over open flame
  • Spices: 3 star anise, 2 cinnamon sticks, 4 cloves, 1 black cardamom pod, 1 tbsp coriander seeds
  • 3 tbsp fish sauce, 1 tbsp rock sugar, 2 tsp salt
  • 300g rare beef sirloin, sliced paper-thin
  • 400g fresh pho rice noodles
  • Garnish: bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin and sriracha

Method

  1. Boil the bones in water for 10 minutes, then drain and rinse (this removes impurities).
  2. Char the onion and ginger over a flame until blackened on all sides.
  3. Toast the spices in a dry pan until fragrant, then tie in muslin.
  4. Combine the bones, brisket, charred onion and ginger, spice bag, fish sauce, sugar and salt in a large stockpot with 4 litres water. Simmer (do not boil) for 5 hours.
  5. Remove the brisket after 2 hours and reserve.
  6. Strain the broth, return to the pot, taste for seasoning.
  7. Cook the rice noodles per packet, divide between 4 deep bowls.
  8. Slice the rested brisket. Top each bowl with the brisket and the raw sliced sirloin.
  9. Pour the boiling broth into the bowls (the heat cooks the rare beef).
  10. Serve with bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin and sriracha.

Editor tip. Never boil the broth hard: a gentle simmer keeps it clear, and the charred onion and ginger give it depth.

Common allergens: Soy, Gluten (some hoisin).