Pho Bo | Traditional Vietnamese Beef Soup

Place the beef bones in a large pot, cover with water, and bring to a boil. Then discard the water and rinse the bones (to ensure a clear soup). Repeat the process, add 4 tbsp salt, and let the broth simmer. If foam forms, skim it off. Also cook the beef brisket in the broth.

After one hour of cooking, add roasted ginger slices, the roasted yellow onion, shallots, star anise, cinnamon, cardamom (if you dry-roast these ingredients in a pan, they will develop much more aroma), and fish sauce to the broth. Let the broth simmer for two to three hours, then season with salt, sugar, and fish sauce to taste.

Let the cooked beef brisket cool and slice it as thinly as possible against the grain.