Slow Simmered Beef Pho with Brisket

Method

1. 01

   Put the bones in a large pot, cover with cold water, bring to the boil and boil hard for 10 minutes, then drain and rinse both the bones and the pot to get rid of the scum.

2. 02

   Meanwhile halve the onions and ginger and char them under a hot grill for 10 minutes until blackened in patches, and toast the star anise and cinnamon in a dry pan for 2 minutes.

3. 03

   Return the bones to the pot with 4 litres water, the brisket, onions, ginger and spices. Bring to a bare simmer and cook uncovered for 3 hours, skimming now and then. Lift out the brisket after 2 1/2 hours, once tender, and let it cool before slicing thinly.

4. 04

   While the broth finishes, soak the noodles in warm water for 30 minutes.

5. 05

   Strain the broth, season with the fish sauce and salt until it tastes slightly over-salted, and bring it back to a rolling boil.

6. 06

   Dunk the noodles in boiling water for 30 seconds, drain and divide between bowls. Top with brisket, ladle over the boiling broth and serve with bean sprouts and basil.