Rare Beef noodle Pho

By: Georgia Matthews

2 Large Onions, halved
150g ginger, sliced down middle
Spices: 10 star anise, 4 cinnamon quills, 4 cardamon pods, 3 cloves, 1.5 tbsp coriander seeds
4 beef stock cubes/ 7 teaspoons stock powder
3.5 litres (15 cups) water
2 tbsp white sugar
1 tbsp salt
3 tbsp fish sauce
500g beef brisket
200 g rice noodles
Toppings: Hand full bean sprouts, Thai basil sprigs, Corriander sprigs, Lime wedges, Hoisin sauce, Sriracha, YEO’S Sesame oil

Heat a heavy based skillet over high heat (no oil) until smoking.
Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
Cut a hunk of fresh brisket meat and put aside (for later). Wipe pot clean, bring 3.5 litres water to boil.Add remaining bones and brisket, onion, ginger, spices,, sugar and a pinch of salt - water should just barely cover everything.Cover with lid, simmer 3 hours.
Remove brisket (should be fall-apart tender), cool then refrigerate for later.Simmer remaining soup UNCOVERED for 40 minutes.
Strain broth into another pot, discard bones and spices. Should be about 2.5 litres (10 cups)
Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
Assemble! Prepare rice noodles per packet, just prior to serving.Place noodles in bowl. Top with raw beef and brisket.Ladle over about 400 hot broth - will cook beef to medium rare.Serve with Toppings on the side!