Phở Bò

A proper phở is mostly patience and a broth that has been skimmed properly. The noodles and broth base do the rest - which is what the Wow! Phở Ngon case is for, since it puts the same bowl on the pass every service.

1. 01

   Parboil the bones for 10 minutes, drain, and rinse them clean. This is the step that decides whether the broth is clear or cloudy - do not skip it.

2. 02

   Char the onion and ginger directly over a flame or under a hot grill until blackened in patches, then rinse off the loose char.

3. 03

   Toast the spices in a dry pan until they smell like something, then tie them into a sachet.

4. 04

   Cover the bones with cold water, bring to a bare tremble, and hold it there for three hours. Skim whatever rises. Never let it boil.

5. 05

   Add the brisket for the last 90 minutes, then lift it out, cool it, and slice it thin against the grain.

6. 06

   Season the broth with fish sauce and rock sugar until it tastes finished rather than salty.

7. 07

   Cook the phở noodles to just short of soft, drain, and bowl them. Lay the brisket over the top.

8. 08

   Ladle the broth over at a hard simmer so it cooks any raw beef on contact. Serve with the garnish plate and sriracha on the side.