Beef phở, started at five in the morning by Bà Nội and served at five in the evening. The broth is the whole dish; everything else is a garnish.
Ingredients
Beef bones and brisket
Onion and ginger, charred black over the flame
Star anise, cinnamon, cloves, cardamom, toasted dry
Fish sauce, rock sugar, rice noodles, herbs, lime
Method
Blanch the bones, then simmer for ten hours without letting it boil, skimming as you go. Char the onion and ginger, toast the spices, add them for the last two hours. Season at the end, not before.