Beef Pho

Ingredients

• 1000 mlBeef broth
• 500 mlWater
• 1 pcsOnion
• 40 gGinger
• 1 pcsCinnamon stick
• 2 pcsStar anise
• 1 tspCoriander seed
• 0.5 tspClove
• 225 gBeef
• 1 tspPalm sugar
• 1 tbspFish sauce
• 1.5 tbspSoy sauce
• 200 gRice noodle
• 2 pcsGreen onion
• 1 pcsChili
• 15 gBasil
• 10 gCoriander
• 1 pcsLime

Instructions

1. 1

   Make the broth

   • Put the beef stock and 500 ml water into a large saucepan.
   • Halve the onion and cut the ginger, then char both in a frying pan over high heat until deeply browned (3–5 minutes).
   • Add the charred onion and ginger to the stock.
   • Toast the spices (cinnamon stick, star anise, coriander seeds, cloves) in the same pan for 2–3 minutes until fragrant, then add to the stock.
   • Bring the stock to the boil, reduce to a simmer and cook for 30 minutes. Strain the stock through a fine sieve.
2. 2

   Prepare the beef

   • Trim fat from the steak and wrap tightly in cling film.
   • Freeze for 15 minutes to make very thin slicing easier.
   • Slice the steak thinly, cover and keep chilled until serving.
3. 3

   Season and serve

   • Season the strained stock with palm sugar, fish sauce and soy sauce to taste.
   • Cook the rice noodles according to package instructions and divide between bowls.
   • Top the noodles with the sliced beef, bring the stock to the boil and pour it over the bowls to cook the meat.
   • Garnish with spring onions, sliced chili, basil, coriander and lime wedges.