:INFO
Beef Pho
Vietnam in a bowl. Charred onion and ginger thrown into beef stock with cinnamon, star anise, cloves and coriander, then poured boiling over rare steak so it cooks in the bowl.
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:STATS

:MOMENT
First light
Hanoi street stall, dawn

:QUOTE [quotetype:plain, subtitle:How phở is actually eaten in Hanoi]
You sit on a low plastic stool, you do not order, you say nothing. A bowl arrives. You eat in five minutes, you stand up, you leave. The vendor never looked up.


:NOTE.half
Char the onion and ginger dry in the pan until they blacken. That is where the broth gets its depth. Skip this and you have flavoured water.
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:NOTE.half
Freeze the steak for fifteen minutes before slicing. The chill firms the meat so you can cut it paper thin, which is how it cooks in the boiling broth.


:NOTE
Do not boil the noodles in the broth. They release starch and cloud it. Cook them separately, drain, then build the bowl from underneath.


:LINK
https://www.themealdb.com/meal/53238
Source recipe on TheMealDB