• 1 200 gbeef bones
• 600 gbeef chuck
• 400 gflat rice noodles
• 2 piecesonions
• 80 gfresh ginger
• 5 starsstar anise
• 2 stickscinnamon
• 5 piecescloves
• 10 gcoriander seeds
• 60 mlfish sauce
• 200 gbean sprouts
• 25 gThai basil
• 25 gfresh cilantro
• 2 pieceslimes

Préparation

1. 1Blanch the bones for 10 minutes, rinse them, then cover them with fresh water along with the chuck steak.
2. 2Grill the onions and ginger, then dry-roast the spices. Add them to the broth.
3. 3Let it simmer gently for 3 hours, skimming the surface. Remove the meat as soon as it is tender, then strain the broth.
4. 4Season with fish sauce. Cook the rice noodles separately and thinly slice the beef.
5. 5Divide the noodles and meat into bowls, pour the piping hot broth over them, and serve with bean sprouts, herbs, and lime.