Pho Soup

Pho is a Vietnamese soup whose soul is the long, spiced, crystal-clear beef stock.

The stock

1. Put the beef bones and the meat on to cook in cold water, and skim it carefully.

2. In a dry pan char the halved onion and the ginger, until their cut sides blacken, then put them into the stock.

3. Cook it over a low heat for several hours, so every flavour draws out.

4. Strain the stock, and keep it hot.

The serving

5. Cook the rice noodles separately, and divide them into bowls.

6. Slice the cooked beef thinly, and place it on the noodles.

7. Pour over the hot stock, then serve it with sliced spring onion and a wedge of lime each.

Tip: Squeeze the fresh lime into the soup in the bowl, right before eating – this way its flavour stays bright and lively.