Beef pho

Beef · Vietnamese classic.

Ingredients

• 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

Method

1. Continue cooking — Tip the beef stock along with 500ml of water into a large saucepan.
2. Fry — Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill).
3. Add ingredients — Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well.
4. Bring to a boil — Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
5. Continue cooking — Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice!
6. Cover and cook — Slice it thinly, then cover with cling film again and pop into the fridge.
7. Season — Taste the beef stock and use the palm sugar, fish sauce and soy to season.
8. Continue cooking — Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef.
9. Bring to a boil — Bring the stock to the boil and then pour into the bowls (the heat will cook the beef).
10. Chill — Top each with the spring onions, chilli slices and herbs.
11. Serve — Serve with the lime wedges to squeeze over.

More Vietnam recipes

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• Bánh Mì
• Bún Chả
• Gỏi Cuốn
• Cơm Tấm
• Bánh Xèo