Vietnamese Beef Phở

Ingredients: for 10 people
1/ Chuck steak 1kg, tenderloin 0.5 kg
2/ Leg bone 2kg
3/ Fresh bánh phở 2kg
4/ Cardamom pod x 3; cinnamon 1 stick of 5cm, star anise 5 whole
5/ Fresh ginger 100 gr, shallot 100 gr, spring onion, coriander, fresh chili x 3, , lime x 4.

Steps:
1/ Rinse bones then cover with water in large pot. Bring to a boil, then drain. Add 3 liter of water in a large pot and simmer for 2 hours.
Slice tenderloin into thin slices.
Rinse the chuck steak, season with salt and leave for 30 mins, then put in the bone pot for 2 hours together with the bone. Season the broth with salt to taste.
2/ Toast the star anises, cinnamon, ginger and shallot till they give smell, then add in the broth pot.
3/ Take the chuck steak out after 2 hours, let cool then put in the fridge. Slice into thin slices. 3/ Chop the herbs.

Serve:
1/ Blanch the bánh phở and divide into 10 bowls
2/ Divided the cooked beef into 10 bowls, add herbs on top
3/ Use the meat pounder to flatten the raw beef, quickly dip in the broth and strain before putting on top of the bánh phở
4/ Ladle the hot broth on top of the bánh phở, meat and herbs. Serve with chili sauce, fresh chili and lime.