Vietnamese Pho

Halve the onions and char them in a large skillet over medium-high heat. Cook them for 5-7 minutes, turning occasionally, until charred on all sides.

Toast the spices (star anise, cinnamon, cardamom pods, cloves, coriander seeds) on a dry skillet for 2-3 minutes until fragrant, stirring constantly.

In a large pot, add the bones and brisket and cover them with water. Bring to a boil and cook for 5 minutes. Skim off any scum that comes to the surface.

Discard the first boil. Rinse the meat under running water. Clean the pot thoroughly with hot, soapy water.

Place the pre-cooked meat back in the pot and add the celery, carrot, charred onions, sliced ginger, toasted spices, sugar, and salt. Measure and add the necessary amount of water.

Bring to a boil, then cover the pot and reduce the heat. Simmer for 1.5 hours, skimming the scum occasionally.

At the 1.5-hour mark, remove the beef brisket from the pot and set it aside. Cover the pot and continue simmering the broth for another 1.5 hours.

Prepare the other elements toward the end of cooking. Freeze the tenderloin for 30 minutes, then cut it thinly with a sharp knife or using a mandolin. Cook the noodles according to their package instructions. Slice the chili and prepare the herbs (Thai basil leaves, cilantro, fresh mint) and sprouts. Cut the limes into wedges.

Once the broth has simmered for 3 hours, remove from the heat and add the fish sauce. Taste and adjust any of the seasonings if wanted.Strain the broth and, optionally, remove the top layer of fat. Remove any meat from the bones.

Place noodles, sliced raw tenderloin, and cooked beef chunks into serving bowls. Pour some broth into each bowl (up to 2 cups per person). Top the soup with herbs, bean sprouts, and chili.Enjoy the beef pho warm!