Tafelspitz Pho (Austrian × Vietnamese)

Method

1. Put the bones in a large 24 cm pot, cover with cold water, bring to the boil over high heat and boil for 3 min. Drain, rinse the bones and the pot. This keeps the broth clear.

   Add in this stepBeef soup bones 300 g

   high heat

2. Halve the onion and the ginger lengthways without peeling them and char them cut side down in a dry pan over medium-high heat for 6 min, until blackened in patches. Add the star anise, cinnamon, cloves and coriander seeds to the same pan and toast for 1 min, until fragrant.

   Add in this stepOnions, unpeeled 1Fresh ginger, unpeeled 30 gStar anise 2Cinnamon sticks 1Whole cloves 2Coriander seeds 1 tsp

   medium-high heat

3. Put the bones, the measured water, the beef and the whole carrot in the pot, bring to the boil over high heat, skim, then lower to low heat so the surface just trembles. Add the charred onion and ginger and the spices (a spice bag makes this easy) and simmer for 2 h 10 min, removing the spices after 1 hour. When a fork slides easily into the beef, lift it out and plunge it into cold water for 10 minutes, then pat dry; it stays rosy and slices thinly.

   Add in this stepWater 1.8 LBeef rump cap (Tafelspitz cut) 400 gCarrots 1

   high heat→low heat

4. Strain the broth through a fine sieve and season with the fish sauce, sugar and salt. Season it slightly saltier than you think, as the noodles will soak some up. Keep it hot over low heat until serving.

   Add in this stepFish sauce 2 tbspRock sugar (or sugar) 1 tspSalt ½ tsp

   low heat

5. Soak the rice noodles in lukewarm water for 20 minutes. Bring a 20 cm pot of water to a rolling boil over high heat, blanch the noodles for 1 min, drain and divide between bowls.

   Add in this stepFlat dried rice noodles 160 g

   high heat

6. Rinse and drain the bean sprouts and set them out on a plate with the basil, coriander, sliced spring onion, lime wedges and sliced chillies. Stir the grated horseradish into the hoisin to make a dipping sauce.

   Add in this stepBean sprouts 80 gThai basil sprigs 4Coriander leaves, chopped 2 tbspSpring onions 1Limes 1Bird's eye chillies 1Hoisin sauce 2 tbspFresh horseradish, finely grated 10 g

7. Slice the beef against the grain very thinly, about 3 mm, lay it over the noodles and ladle over boiling broth to warm it. Top with spring onion and coriander, and serve with the bean sprouts, basil, lime, chilli and horseradish-hoisin on the side.