Classic Vietnamese Beef Pho

Char the onion and ginger over a naked flame for 10–15 minutes or until blackened, turning occasionally. Alternatively, place them under a hot oven grill until charred. Scrape off most of the blackened skin, then roughly chop and set aside.

Place the beef bones into a large stockpot (at least 6L capacity). Cover generously with water and bring to the boil. Simmer for 4–5 minutes, then drain and discard the water. Rinse the bones well and clean the pot.

Return the bones to the clean pot along with the charred onion and ginger, star anise, cloves, cinnamon stick and 5L of fresh water. Bring to a simmer and cook gently for 4 hours, skimming the surface regularly.

Remove the bones. Strain the broth into a clean pot and discard the solids. Add the rock sugar, fish sauce, and salt. Taste and adjust seasoning as needed—the broth should be slightly on the salty side, as it will balance with the unseasoned noodles and toppings.

Soak the dried rice noodles in room temperature water for at least 30 minutes. Drain, then cook in boiling water just before serving, following packet instructions.

Place the steak in the freezer for 20 minutes to firm it up—this makes it easier to slice thinly. Slice the steak into very thin pieces.

Cook the soaked noodles, then divide among serving bowls. Top with raw onion, spring onion, and any cooked beef pieces salvaged from the broth. Add the thin slices of raw beef on top.

Bring the broth to a rolling boil and ladle it over the raw beef slices to gently cook them. Serve hot with hoisin, sriracha, lime wedges, chilli, Thai basil, bean sprouts, and extra fish sauce on the side for everyone to add to taste.