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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roast the Bones
Preheat your oven to 200°C (400°F). Place the beef bones in a roasting pan and roast for about 30-40 minutes until browned.
- 2
Simmer the Broth
In a large pot, combine the roasted bones and 4 liters of water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- 3
- 4
Season the Broth
After simmering, strain the broth to remove solids. Return the liquid to the pot and add fish sauce and salt. Adjust seasoning to taste.
Noodle and Topping Preparation
- 5
Prepare the Rice Noodles
Soak the rice noodles in warm water for about 30 minutes to soften them. Drain and set aside.
- 6
Slice the Beef
Using a sharp knife, slice the rare lean beef thinly against the grain, about 1/8 inch thick. Keep it chilled until ready to serve.
- 7
Prepare Fresh Toppings
Rinse the fresh basil leaves and bean sprouts under cold water. Slice the lime into wedges and chop the green onions.
Assembly
- 8
Assemble the Phở
In a serving bowl, place a portion of the softened rice noodles. Top with the raw beef slices. Ladle the hot broth over the noodles and beef to cook the meat slightly.
- 9
Garnish and Serve
Garnish with fresh basil, bean sprouts, lime wedges, and sliced chili peppers. Serve immediately and enjoy your Phở Tái!
