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Pho soup

04 FEBRUARY 2013
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Dish type: Soup, Starter
Serves 4

For the broth
3 litres of water
2 tablespoons salt
1 unpeeled garlic bulb
2 large unpeeled onions
100g unpeeled ginger
1 kg beef brisket
100ml fish sauce
Any beef bones if you have them
1/2 tablespoon cumin
4 whole cloves
2 star anise
2 cassia bark, about 10 cm (4 inch) in length
½ tablespoon cinnamon
1/2 tablespoon fennel seeds
Muslin cloth

To finish
800g fresh rice noodles
40g rock sugar
2 spring onions sliced
1 bunch Asian basil
2 bird’s eye chillies
Sliced Coriander sprigs
100g of bean sprouts
1 lemon/lime cut into wedges

Method
Chargrill the unpeeled garlic, ginger and onions.

Place the spices into a muslin pouch and put in large pan with the cold water, beef brisket, salt, fish sauce, chargrilled onions, ginger and garlic.

Bring to the boil. Skim away any impurities and reduce heat to a simmer. Simmer for around 4 hours or until the stock has reduced by half.

Cook the noodles in boiling water for a minute and set to one side. When broth is ready, strain it through a muslin cloth.

Place the broth in bowls with strips of the brisket, noodles and let guests garnish with sliced spring onion, coriander sprig, chilli, bean sprouts, Asian basil and a squeeze of lime to taste.

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