Beef Pho
A fragrant Vietnamese beef noodle soup featuring a spiced beef stock, thinly sliced beef, rice noodles, and fresh herbs, served with lime.
Pasos
- 1
In a large saucepan, combine the beef stock with 500 ml of water and bring to a gentle simmer.
- 2
Char the onion and ginger in a hot pan for 3–5 minutes, then add to the stock. In the same pan toast the cinnamon stick, star anise, and coriander seeds for 2–3 minutes until fragrant, then add to the stock. Simmer for 30 minutes, then strain.
- 3
Trim the fat from the sirloin steak, wrap it, and freeze for 15 minutes to firm up for slicing. Slice thinly and refrigerate.
- 4
Taste the stock and season with palm sugar, fish sauce, and soy sauce. Cook the rice noodles according to package instructions, then divide among two bowls and top with the sliced beef.
- 5
Bring the stock back to a boil and pour into the bowls over the beef. Top with spring onions, chillies, and herbs. Serve with lime wedges for squeezing.
