I have always loved pho and this soup is quite similar so I was excited to see it on the testing list. The secret to excellent pho is the broth and bun bo is no different—fragrant and intensely flavured with lemongrass and ginger, it is what the dish is known for. I first boiled off the impurities from the bones, then added the aromatics and 4 litres of water. After 3 hours, I ended up with nearly 1.5 litres of broth and froze the rest for future use.

After marinating the beef, I added it to the hot wok, letting it sear for 30 seconds, before cooking for another minute. I left the thinly sliced meat rare in the middle in order to finish cooking in the hot broth. I served it by piling the cooked rice noodles in a bowl, topping them with beef, and adding the hot broth right before serving. The bun bo was served with Thai basil, cilantro, mint, extra tamari, sliced lime, bean sprouts, and chili sauce.

I was quite pleased with the results; once the broth is made, everything else comes together very quickly. The amount of broth the recipe yields is more than enough to freeze for the next time.