Pho Broth

• 4 onions, peeled
• 350 g (12 oz) piece ginger, sma

Using a pair of tongs, hold the onions and ginger over an open flame until the skins are nicely charred. Set aside.

Put the bones, trotters and brisket into a heavy-based stockpot. Cover with cold water, put over a high heat and bring to the boil. Remove from the heat and drain the meat, discarding the water.

Wash the bones and meat under running water to remove any impurities.