Vietnamese

Beef Pho from Scratch

Real-deal Vietnamese beef pho (phở bò) made the way it should be — beef marrow and neck bones simmered low and slow for ten hours with charred ginger, onions, and a bag of toasted pho spice, then poured boiling hot over rice noodles and paper-thin raw eye fillet so the beef cooks right in the bowl. It's a labour of love that fills the whole house with the most incredible aroma. Serve with bean sprouts, Vietnamese mint, spring onion, red onion, and a wedge of lime — proper phở tái, exactly like at the restaurant.