Pho Bo

INGREDIENTS:

300g KOMEYA Sotanghon, soaked in water

BROTH:
2kgs Beef marrow or knuckle bones
300g  Beef Tenderloin, sukiyaki cut

2 (3-inch) pieces  Ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
3 liters  water
2 large pieces Red/white onion, quartered, peeled and charred
1/4 cup  Fish sauce
3 tablespoons  sugar
3pcs Star anise, toasted
1 tablespoon Sea salt
1-2pcs Beef broth cubes

PROCEDURE:

  1. In a stock pot, bring 3 liters of water to a boil; add the beef bones, ginger, onion, spices and seasoning. Boil for 1-2 hours. Strain and set aside beef stock.
  2. Cook the Sotanghon in boiling water for 2-3 minutes. Strain and set aside Sotanghon.
  3. To assemble: bring the beef stock in a rolling boil, assemble the noodles, beef tenderloin and other garnishes in a preheated bowl. Pour in the hot stock in the bowl, serve hot.

GARNISHES:

¼ cup Shallots, sliced very thin
¼ cup Spring onions, chopped
½ cup Cilantro, chopped
¼ cup Leeks, sliced thinly
100g Bean sprouts
80g Thai basil
2-3 pcs Red chili, sliced thinly
1 pc Lime, cut into 6 thin wedges