Vietnamese pho soup recipe

• 1 red chilli
• 4 mint sprigs
• 4 coriander sprigs
• 4 Thai basil sprigs
• 3 spring onion stems
• 50 g (1.8oz) piece ginger
• 2 shallots
• 500 g (17.6oz) beef brisket
• 400 g (14.1oz) flank or plate of beef
• 300 g (10.6oz) beef bones
• 2 black cardamom seeds
• 3 star anise
• 1 cinnamon stick
• 400 g (14.1oz) rice noodles
• 200 g (7.1oz) bean sprouts
• 100 g (3.5oz) lean beef
• 2 limes, juice only
• 1 splash nuoc-mam, to season

1. Trim and slice the chilli and rinse and chop the herbs.
2. Rinse and slice the spring onions, peel the ginger and cut it into pieces, then peel the shallots.
3. Place the beef (brisket and flank) and beef bones into a large pan, cover with water and bring to the boil.
4. Drain the meat and bones then rinse them under cold running water.
5. Put the meat and bones back into the cleaned pan and add the shallots, ginger, cardamom, star anise and cinnamon.
6. Cover with water to 10cm (4 inches) above the level of the ingredients, bring to the boil, then reduce the heat to low and simmer for 3 hours 30 minutes.
7. Once the meat is cooked, drain and cut into small slices.
8. Cook the noodles for 3 minutes in a pan of boiling water then divide them among large bowls.
9. Add the cooked meat, bean sprouts, some herbs, onion and chilli.
10. Fill the bowls with the broth, cut the raw meat into thin slices and add this too.
11. Season with lime juice and nuoc-mam and serve.

red chilli, mint sprigs, coriander sprigs, basil, onion, ginger, shallots, beef, beef bones, black cardamom seeds, anise, cinnamon, rice noodles, bean sprouts, lean beef, only, nuocmam

Taken from www.lovefood.com/guide/recipes/47352/vietnamese-pho-soup-recipe (may not work)