Vietnamese broth

This Vietnamese soup contains noodles originally from China and broth with French influences. Although the exact origin of the soup is unknown, the first phở restaurants were opened in Vietnam. A long cooking process is important for the broth to develop its own flavour, and this is the essence of phở. As well as the origins of phở, there is also a debate about how to make the best phở. North Vietnamese swear by the 'original' and muted phở, with few toppings and flavours. South Vietnamese like to add hoisin sauce and lots of fresh herbs. Despite the differences, the essence, the broth, remains the same. 

Makes 5l.