Pho Bo, Beef Noodle Soup

Pho (in reality, it is pronounced something between "pho" and "pho") - these are traditional Vietnamese soups with rice noodles based on the strongest aromatic broth from meat or poultry. These soups appeared in the north of the country not so long ago - only a hundred years ago. The local chefs tried to please both the tastes of the locals and the French at the same time,
before the arrival of which they did not eat beef - the bulls were only a draft force. In addition to meat, beef pho is often filled with beef meatballs prepared in advance, sometimes mixed with pork.

Ingredients

• 1.5 kg of bovine marrow (e.g. shank)
• 400 g beef tenderloin
• 300 g flat thin rice noodles
• 1 medium onion
• 1 small carrot
• 2 celery stalks
• 1 small daikon root
• 7 cloves of garlic
• 5 cm fresh ginger root
• 2 tbsp. l. fish sauce
• 12 carnation buds
• 6 star anise stars
• 1 cinnamon stick
• 1 tsp coriander seed
• salt
• To serve: a handful of bean sprouts
• half a medium onion
• red chili peppers
• limes
• kinza
• green onions
• thai basil
• chili and hoisin sauces

Directions

1. Place all the bones in a large, 6-liter saucepan, and fill with cold water so that they are completely covered. Bring to a boil over high heat, reduce heat, cook for 10 minutes. Then pour the broth, rinse the bones from the foam, return back to the pan, fill with fresh filtered cold water so that the pan is 3/4 full. Put on high heat, bring to a boil and reduce heat. Skim off the foam for 10 minutes.
2. Peel the onion (you can only remove the coarse husk, and leave the thin brown layers) and stick the clove buds into the bulb. Take the onion with tongs and lightly burn over an open fire, put in the broth. Also burn and add a cinnamon stick, star anise stars and thick slices of ginger to the broth. If you have an electric stove, the spices can be sautéed in a dry skillet (cloves before sticking into the onions). Add coriander to the broth.
3. Peel and coarsely chop the garlic, carrot, daikon and celery. Place vegetables in broth. Boil the broth under the lid for 3 hours. The fire under the broth should be minimal so that the broth does not boil - if it starts to boil, you can pour in cold water little by little.
4. Remove the finished broth from the heat, cool completely, 2 hours. Then refrigerate for 2-3 hours. Remove the frozen fat from the surface.
5. Put the broth on high heat, bring to a boil. Reduce heat to low and simmer covered for another 3 hours. Then add salt and fish sauce.
6. Remove the bones from the broth (bone marrow can be eaten, it is delicious with bread). Strain the broth into a clean saucepan.
7. In advance, about 30 minutes, put the beef tenderloin in the freezer, then cut into wide slices no more than 2 mm thick (slightly frozen tenderloin is easier to cut).
8. Prepare everything for serving: chop the green onions in medium pieces, remove the stems from the basil and cilantro, cut the limes into quarters, cut the sprouts in half, cut the chili into rings, chop the onion very finely. Place all ingredients in sectors on a large plate.
9. Cook the noodles according to the instructions on the package, rinse with cold water and dry slightly.
10. Bring the broth to a boil. Divide the noodles into bowls and place the meat slices on top of it. Place the bowls and garnish on the table. Already on the table, pour the boiling broth into bowls - it will cook the meat right on the plate.
11. Add some side dish to each serving, squeeze lime juice and season with sauces. Eat with a spoon, helping yourself with chopsticks.