Pho-bo soup

First, you need to boil the basic broth, which will take about 9 hours. Clean the beef bones completely of meat and place them in a 7-liter pot with water. Bring to a boil and cook covered on low heat for 8 hours, carefully skimming off the foam. Then strain and pour back into the pot.

Toast the spices in a pan. Place the onion with its skin in a preheated pan at 200 degrees until the skin darkens and the onion turns golden.

Add peeled ginger (100 g), charred onions, fish sauce, sugar, table salt and Vietnamese salt, cinnamon, star anise, and cardamom to the pot. Cook for another 30 minutes.

Prepare the soup (5 liters of broth will yield 5 servings). Boil the beef shank in salted water for about 5 hours until done. Cool completely and slice thinly across.

Boil the rice noodles and drain them in a colander.

Slice the beef tenderloin thinly across the grain.

Cut the white part of the green onion into thin strips 5–6 cm long.

Cut the remaining ginger into thin strips 1.5–2 cm long.

Place noodles in a soup bowl, top with slices of meat, then add herbs and sliced green onions. Pour hot broth over everything and add both sauces.

Place ginger straw on top and sprinkle with pepper.

Serve the soybean sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper separately.