Pho (special beef noodle soup)

1. 1

   place beef bones, star anise, black pepper corn, cloves, salt, sugar, cinnamon, onions, msg and a dash of oil in a large pot add cold water turn stove to high until boiled turn down heat cook beef balls and set aside cook for 6 hours skim the broth regular and top up broth (cold water)

2. 2

   meanwhile clean tendons & tripe rub salt on it put in a second pot add water and boil for 4 hours change water every hour until soft then set it aside to cool down

3. 3

   ZZZZZZ zzzzzz ZZZZZZZ 6 HOURS PAST

4. 4

   broth almost ready

5. 5

   broth level should be 1/4 down top up with cold water taste broth it may need more seasoning bring it back to a boil and turn off

6. 6

   cook rice noodles set aside

7. 7

   slice topside beef(against the grain), onions thinly chop vietnamese mints and shallots set aside

8. 8

   chop tendons into chunks thinly sliced tripe set aside

9. 9

   almost there place serving noodles in a bowl add raw sliced beef in and onions (sliced)

10. 10

    add some broth in a small pot put in some tripe and tendons boil it (super hot) then pour it in the bowl the sliced beef well cook

11. 11

    add to the bowl with vietnamese mints and shallots serve with fish sauce and chilli, hoi sin sauce and chilli sauce on the side

12. 12

    enjoy

* Per serving · 4 servings · Values may vary.