An aromatic Vietnamese beef pho — a spiced broth poured over rice noodles and thin slices of raw beef that cook in the heat, topped with herbs and lime.
- 1 L Beef Stock
- 1 large Onion
- 1 Large Chopped Ginger
- 1 Cinnamon Stick
- 2 Star Anise
- 1 tsp Coriander Seeds
- 1/2 teaspoon Cloves
- 225g Sirloin Steak
- 1 tsp Palm Sugar
- 1 tablespoon Fish Sauce
- 1 ½ tbsp Soy Sauce
- 200g Rice Noodles
- 2 sliced Spring Onions
- 1 small Birds-Eye Chillies
- Handful Basil
- Handful Coriander
- 1 Lime
Video
Preparation
- Tip the beef stock and 500ml water into a large saucepan. Char the onion and ginger on all sides in a dry frying pan over high heat, about 3–5 minutes (or under the grill), then add to the stock. Toast the spices in the same pan for 2–3 minutes until fragrant and add them too. Bring to the boil, then simmer for 30 minutes and strain.
- Meanwhile, trim the fat from the steak, wrap in cling film and freeze for 15 minutes to make slicing easy, then slice thinly, re-wrap and chill.
- Taste the broth and season with the palm sugar, fish sauce and soy. Cook the noodles to packet instructions and divide between two bowls, topping each with the sliced beef.
- Bring the broth back to the boil and pour into the bowls — the heat will cook the beef — then top with the spring onions, chilli and herbs. Serve with lime wedges to squeeze over.
