Beef Pho

Beef Pho
Serves: 
4
Preparation Time: 
5 mins
Cooking Time: 
10 mins
Ingredients: 
  • 800g Farm88 yearling beef chuck bones
  • 3 x Farm88 yearling beef Y-bone steaks
  • 1.5 kg beef shin (osso bucco cut)
  • 3 brown onions, skin on, cut in half
  • 3-inch piece of ginger
  • 6 litres (24 cups) water
  • garlic bulb, cut in half crossways
  • 2 cinnamon sticks
  • 5-star anise
  • 2 tbsp coriander seeds
  • 1½ tbsp fennel seeds
  • 1½ tbsps black peppercorns
  • 2 tbsp salt flakes

For the noodles:

  • Your favourite packet of noodles (cooked per packet instructions)
  • Sliced mushrooms
  • Spinach
  • Chilli oil
  • Bean shoots
Method: 
  1. Place the onion and ginger in the oven for 10-15 minutes.
  2. Add in all the beef bones and y-bone to a stockpot and cover with cold water. Bring to the boil and cook vigorously for 3 minutes. Discard the water and rinse the bones and meat with warm water.
  3. Wipe out the pan, return the bones and meat, then cover with the water. Bring to a simmer over a medium heat, skimming frequently as the impurities rise, which will take about 20 minutes.
  4. Add the charred onion and ginger, along with the garlic, spices and salt, then cook for 6 hours
  5. Remove the y-bone and set aside.
  6. Cook the broth for a further 2 hours, then strain through a fine-mesh sieve and chill, removing the fat once it sets on top.
  7. In a large soup bowl, add in your noodle ingredients and poor over the hot broth. Enjoy!
Results may vary.