Pho is a traditional Vietnamese soup, richly flavoured and aromatic. This dish consists of savoury broth with beef, pho bò, or chicken, pho gà, which are slow-cooked for hours using a blend of fragrant spices like star anise, cinnamon, cloves, and cardamom. The outcome becomes complex with comfort-welcoming rich flavours. The soft, slightly chewy rice noodles served in the bowl complement the lightness of the broth; thinly sliced cuts of beef - usually brisket or flank - or shredded chicken top the soup. For texture and freshness, herbs and vegetables such as Thai basil, cilantro, bean sprouts, and green onions abound on pho. Lime wedges and chilli peppers are served with it so that each person can flavour his bowl with a splash of acidity or a dash of heat. The most typical taste related to pho is between savoury, sweet, and umami notes, remarkably enhanced by condiments like hoisin sauce or sriracha. The broth is crystal clear yet surprisingly flavourful, great for warming the body. In Vietnam, the favourite breakfast menu is usually composed of pho. It is enjoyed during both day and nighttime meals all over the world. Pho features light, hearty ingredients, offering comfort and nourishment to everyone who takes a spoonful of it, as every such spoonful bursts forth with a cacophony of flavours, textures and aromas deeply satisfying to food lovers worldwide.

• 1 onion
• Fish sauce
• 1 pc ginger
• 1 tbsp coriander seeds
• 1 star anise
• 1 cinnamon stick
• 5 whole cloves
• 1 pound beef
• 1 pound rice noodles
• Hoisin
• Jalapeno
• Lime

• Preheat your oven to 400 F or 200 C. Place the beef bones on a layer of one baking sheet and roast them until they get dark brown. The roasting should take about 30-40 minutes. This will indeed contribute all that flavour and colour towards your broth, so don't skip this step.
• Apart from adding to flavour, the dish turns out to be great. Those bones are roasted and, therefore, take part in making the dish to bring out the entire flavour. It is an essential factor in achieving the right recipe for pho where the beloved Vietnamese noodle soup's actual flavours surface.
• While the bones are roasting, you can chaw the onion and ginger. You can place them directly on an open flame or under your broiler for about 10 minutes, turning occasionally until they are well charred. This will add a rich depth of flavour to your broth.
• Toast the coriander seeds, star anise, cinnamon stick, and cloves in a dry skillet over medium heat. Continue toasting for 2 to 3 minutes until aromatic. Do not let them burn at this point. This can become bitter. This needs to be cooled once toasted.
• Add the roasted bones, caramelised onion and ginger, toasted spices, 12 cups water, and fish sauce to a large pot. Season with salt to taste. Bring to a boil over high heat, then reduce the heat to low and let simmer gently Scrape off impurities or foam as they form.
• Allow this to boil gently for at least 6-8 hours. If one can manage, it is perfect to simmer for up to 12 hours to extract as much flavour from your broth as possible. The more time one boils, the deeper they can get their broth. Add water as needed to preserve the liquid level.
• Once you have the flavour, slowly pour the broth through a fine-mesh sieve or cheesecloth into another pot.
• Discard the solids (bones, onion, ginger, spices). Taste the broth and add fish sauce or salt as desired. Simmer over low flame.
• While the broth is simmering, prepare the rice noodles according to the instructions. This typically means letting them soak in hot water for about 30 minutes or briefly boiling them. Once they are done, drain and rinse them under cold water to end their cooking.
• Serve immediately. Distribute the cooked rice noodles into individual serving bowls. Put slices of thinly sliced raw beef, sliced onions, and a handful of fresh herbs in each bowl: Thai basil, cilantro, and mint.
• Bring broth to a rolling boil. Pour some of the hot broth over noodles and toppings in each bowl. The hot broth will cook raw beef slices, thus tender and delicious for everyone.
• Garnish each bowl with fresh bean sprouts, lime wedges, sliced jalapeños or Thai bird chillies for added zest. Hoisin sauce and Sriracha sit beside to be added by those who prefer a more savoury flavour. And now, go ahead and enjoy your homemade Pho, perhaps equally well combining both a spoon and chopsticks.
• This recipe is a labour of love and reflects traditional Vietnamese culinary traditions. The aromatic broth, herbs, and tender meat all make for a great meal at any time.