Vietnamese pho bo

Ingredients

• 900 gBeef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw
• 2,600 gSoup, stock, beef, home-prepared
• 400 gRice noodles, dry
• 1,290 gBeverages, water, tap, drinking not counted – removed
• 960 gBeverages, water, tap, drinking editorial addition
• 220 gOnions, raw
• 70 gGinger root, raw
• 4 gSpices, anise seed not counted – removed
• 3 gSpices, cinnamon, ground
• 2 gSpices, cloves, ground
• 48 gSauce, fish, ready-to-serve

Method

1. Halve 220 g onion, crush 70 g ginger and dry-char both cut-side down at 210 °C for 8 minutes until darkly spotted. Measure 4 g star anise, 3 g cinnamon and 2 g ground cloves.
2. Put 900 g beef brisket, charred onion, ginger, star anise, cinnamon and cloves into 2600 g beef stock. Bring to 95 °C and simmer covered for 150 minutes; remove star anise before serving.
3. Remove brisket, rest it 10 minutes and slice thinly. Stir 48 g fish sauce into the broth and keep it at 90 °C.
4. Cook 400 g dry rice noodles for 6 minutes in 2250 g water: drain 1290 g water and about 960 g remains absorbed in the noodles. Divide noodles between six bowls.
5. Divide sliced beef over noodles and cover with hot broth containing all spices except the removed star anise. Serve immediately; broth and absorbed water are included in the yield.