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    About this recipe: An authentic South Vietnamese-style pho. A richly seasoned beef stock is served with rice noodles and thinly sliced beef.

    Makes: 6 bowls

    • 2.25kg beef knuckle, with meat
    • 1kg beef oxtail
    • 1 white radish (aka daikon or mooli), sliced
    • 2 onions, chopped
    • 50g whole star anise pods
    • 1/2 cinnamon stick
    • 2 whole cloves
    • 1 teaspoon black peppercorns
    • 1 slice fresh root ginger
    • 1 tablespoon caster sugar
    • 1 tablespoon salt
    • 1 tablespoon fish sauce
    • 675g dried flat rice noodles
    • 225g frozen beef sirloin
    • Toppings
    • sriracha hot sauce
    • hoisin sauce
    • 1 thinly sliced onion
    • 1 bunch fresh coriander
    • 200g bean sprouts
    • 1 bunch sweet Thai basil
    • 1/2 bunch spring onion, thinly sliced
    • 2 limes, quartered

    Prep:30min  ›  Cook:6hr  ›  Ready in:6hr30min 

    1. Place the beef knuckle in a very large (9 litre or more) pot. Season with salt, and fill pot with 7 litres of water. Bring to the boil, and cook for about 2 hours.
    2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in muslin or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste and add salt as needed. Sieve stock and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
    3. Bring a large pot of lightly salted water to the boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. (The meat must be thin enough to cook instantly.)
    4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling stock over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, coriander, bean sprouts, basil, spring onions and lime out at the table for individuals to add toppings to their liking.

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