Pho

Bone broth:

• Beef (Veil)bone 1.5 kg
• Shank 0.5 kg
• Bone marrow 0.5 kg
• Oxtail 0.5 kg
• 3.5 liters of water

Pho broth:

• Brisket 0.5 kg
• Neutral oil, 2 tablespoon
• Onion, peeled, 2 pieces normal size
• Ginger 1 piece large
• Cardamom seed 1 piece
• Cinnamon stick, large 1 piece
• Star anise 2 piece
• Coriander seed 2 tablespoon
• Fennel seed 2 tablespoon
• Cloves 8 pieces
• MSG 1 teaspoon
• Salt 2 teaspoon
• Rock sugar 70 grams
• Fish sauce 5 tablespoons
• Bone extract powder 1.5 teaspoon

Toppings:

• (Rump) steak 200-250 grams
• Beef balls 2-3 per person
• (Spanish) pepper 1 piece
• Fresh bean sprouts 150-200 grams
• Spring onion 5 pieces
• Coriander leaves 15 grams
• Thai basil 5 grams (not normal basil)
• Onion small 1 piece
• Lime 2 pieces
• Rice noodles (medium size, 3-4 mm) 600 grams
• Sriracha sauce
• Hoisin sauce

Making the broth:

1. Roast the bones and the oxtail in the oven 220 degrees Celsius for 40 min
2. Braise the brisket on all sides in a pan with some neutral oil
3. Let the bones and oxtail from the oven rest in a big pot of cold water for 5 minutes
4. Clean out the water for new fresh, and parboil the bones and oxtail for 15 minutes, after that rinse with cold fresh water.
5. Fill the pot with all the bones, oxtail, brisket and 3.5 liters of water. Let it simmer for 4.5 hours (up to 24 hours), make sure to extract the brisket after 3 hours.
6. Part the onion in 4 parts each (without the root), cut the ginger in half. Roast the onion and ginger in the oven under the grill until slightly charred, roughly 15 minutes (or above a burner).
7. Roast the spices in a pan until lightly charred.
8. Add all the pho broth ingredients to the broth and let it simmer for another 2 hours.
9. Filter the broth, this should yield about 3 liters of broth. Separate the oxtail and shank and make sure it’s clean and save it for later.
10. Cooldown the broth so the fat solidifies, extract the fat from the top. This can be stored and used for something else.

At this point the broth is done and clean. The toppings can be prepared for serving.

11. Freeze the steak so cutting will be easier.
12. Cut the oxtail and shank in smaller pieces. Cut the steak, spring onion and onion as thin as possible. Cut the brisket in thin slices across the grain. Cut the thai basil and coriander as small as possible. Slice the pepper in small rings. Part the lime in quarters. Slightly under cook the rice noodles according to its package. Heat up the broth until simmering.
13. Plate the soup with all the toppings, and pour the broth over the toppings, you want the broth to cook the steak. Serve with sriracha and hoisin sauce to the side. Extra fish sauce if needed.
14. Eat!