Name: Vietnamese Pho recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 2 large onions (, halved); 150g / 5oz ginger (, sliced down the centre); 10 star anise; 4 cinnamon quills; 4 cardamon pods; 3 cloves ((the spice cloves!)); 1.5 tbsp coriander seeds; 1.5kg / 3lb beef brisket; 1kg / 2lb meaty beef bones; 1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow); 3.5 litres / 3.75 quarts water ((15 cups)); 2 tbsp white sugar; 1 tbsp salt; 40 ml / 3 tbsp fish sauce ((Note 2)); 50g / 1.5 oz dried rice sticks ((or 120g/4oz fresh) (Note 3)); 30g / 1 oz beef tenderloin, raw, very thinly sliced ((Note 4)); 3 - 5 brisket slices ((used for broth)); Beansprouts, handful; Thai basil, 3 - 5 sprigs; Coriander/cilantro, 3 - 5 sprigs ((or more basil)); Lime wedges*; Finely sliced red chilli*; Hoisin sauce*; Sriracha* ((for spiciness))