Vietnamese Pho

Ingredients

• 500g Beef Sirloin, very thinly sliced
• 250g Rice Noodles
• 1.5L Beef Stock
• 1 Onion, halved
• 5cm Piece Fresh Ginger, halved lengthways
• 2 Star Anise
• 1 Cinnamon Stick
• 3 Cloves
• 1 tablespoon Fish Sauce
• 1 teaspoon Brown Sugar
• 2 Spring Onions, finely sliced
• Fresh Coriander
• Fresh Thai Basil
• 100g Bean Sprouts
• 1 Lime, cut into wedges
• Red Chilli, finely sliced (optional)

Instructions

1. Char the onion and ginger in a dry frying pan until lightly blackened on the cut sides.
2. Place the beef stock, charred onion, ginger, star anise, cinnamon stick and cloves into a large saucepan.
3. Bring to a gentle simmer and cook for 30 minutes to infuse the broth.
4. Stir in the fish sauce and brown sugar, then strain the broth and discard the aromatics.
5. Meanwhile, cook the rice noodles according to the package instructions. Drain well.
6. Divide the cooked noodles between four serving bowls.
7. Arrange the thin slices of beef over the noodles.
8. Ladle the boiling broth directly over the beef to cook it gently.
9. Top with spring onions, coriander, Thai basil and bean sprouts.
10. Serve immediately with lime wedges and sliced chilli on the side.

instructions_source: editorial-classic