Traditional pho veal soup recipe

Hydrate the rice noodles for at least 1 hour.

Grill the shallot, ginger, cinnamon and star anise. Set aside.

Toast the spices. Put them in a tea bag and set them aside.

Boil the bones and the knuckle, when it comes to a boil, wait 5 minutes and discard the water. Clean the bones and meat well.

Put the bones and meat back in the pot and add water again.

Add the onion and ginger. Simmer without boiling for 1 hour.

Add the shallots, spice bag, salt, fish sauce and sugar. Stir and cook for a further 2 hours.

Remove the meat and leave it to cool completely in a bowl of water. Then carefully slice the meat.

For the vegetable topping, finely julienne the onion, separate the white part of the spring onion and chop the green part together with the coriander, julienne is the white part of the spring onion.

Choose your favourite part of the veal and cut it finely.

Take a portion of rice noodles and blanch them in boiling water for 15 seconds. Then put them in the bowl.

Place the meats on top.

Top with spring onions, onion, coriander, onion and coriander.

Add a good amount of soup with a dash of black pepper on top.

Serve with Hoisin and Sriracha sauce, bean sprouts, Thai basil, coriander and lime wedges.