Pho Bo with sprouts strips

Ingredients

Directions

1. 1

   For the meat broth, rinse the bones cold and boil them in a large pot with 2 1⁄2 l of water. Simmer at low heat for approx. 2 hours, skimming the resulting foam from time to time.

2. 2

   Peel and slice the ginger. Add star anise, cloves and cinnamon stick to the meat stock 30 minutes before the end of the cooking time, season with approx. 2 tsp. salt. Wrap the rump steak in foil and put it in the freezer for about 30 minutes (this way it is easier to cut it into thin slices).

3. 3

   Pour boiling water over the rice noodles, allow to swell for about 5 minutes, then drain. Clean and wash the Brussels sprouts and cut them into fine strips. Clean and wash spring onions and cut them into fine rings. Wash mint and coriander, shake dry and remove leaves. Clean, wash and cut the chilli and the seeds into rings.

4. 4

   Pour the broth through a fine sieve. Bring the stock to the boil again and season to taste with salt and lime juice. Cut steak into very thin slices. Spread the noodles, meat, Brussels sprouts and chillies on four large bowls. Pour boiling broth over them. Sprinkle with spring onions and herbs.

5. 5

   The favorite noodle soup of the Vietnamese. You sip it for breakfast in one of the numerous street kitchens. Depending on the ingredients, the pho (pronounced "fo") gets a last name: Beef makes Pho Bo, pig makes Pho Ga, vegetarian Pho Chay.