Pho (Beef Soup Hanoi)

In a soup pot, bring plenty of water to a boil and briefly boil the washed bones and the leg meat (or oxtail). Skim off the foam that rises in the process.

Halve the onion, chop the ginger and fry it briefly in a pan without fat. Add to the soup and cook for about 2 hours. Reduce the heat so that the soup only simmers very slightly.

Now add beef, star anise, cloves, cinnamon as well as five-spice powder and simmer for another 1 hour. Then let the soup cool completely and then bring it back to a boil. Set the meat pieces aside and refrigerate, strain the soup.

Boil the rice noodles in salted water for 5 minutes, then strain and rinse in cold water. Wash and pluck the cilantro greens, cut the onion and scallions into fine rings, and mix all ingredients well. Divide the rice noodles among bowls.

Heat the soup and cut the cold meat into cubes. Heat briefly in the soup and season soup with salt as well as fish sauce.

Arrange the meat pieces on the noodles and sprinkle the herb mixture on top. Pour the hot soup on top. Arrange the bean sprouts, lime slices and the chili pepper cut into rings in small bowls and serve with the soup together with the various sauces.

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