Beef Pho

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: Pour all the stock and 500 ml broth water into a large saucepan. Peel and quarter the onion (1 large), and peel the thumb-sized ginger piece (1 large). Char the onion quarters and ginger on all sides in a dry frying pan over high heat for about 3–5 minutes, turning as needed.

   Uses 1 litre low-salt beef stock · 500 ml broth water · 1 large onion, peeled and quartered now · 1 large thumb-sized ginger piece, peeled now

2. 2

   Step 2: Add all the charred onion and ginger to the saucepan. In the same dry pan, toast the cinnamon stick (1), star anise (2), coriander seeds (1 tsp) and whole cloves (½ teaspoon) for 2–3 minutes until fragrant, moving them so they do not burn. Add all these toasted spices to the broth.

   Uses The stock-water base and the onion/ginger just charred · 1 cinnamon stick · 2 star anise · 1 tsp Coriander Seeds · ½ teaspoon whole cloves

3. 3

   Step 3: Bring the broth to the boil, then reduce to a gentle simmer for 30 minutes. Strain it into a clean saucepan, removing the onion, ginger and whole spices.

   Simmer aromatic broth · 30 minUses The complete aromatic broth

4. 4

   Step 4: While the broth simmers, trim the fat from the sirloin (230 g), wrap the meat and put it in the freezer for 15 minutes so it firms enough to slice easily. Slice it as thinly as possible, then cover the slices and refrigerate them until assembling the bowls.

   Briefly chill steak before slicing · 15 minUses 230 g sirloin, trimmed, briefly chilled and sliced now

5. 5

   Step 5: Taste the strained broth and season it with the palm sugar (1 tsp), fish sauce (1 tablespoon) and soy sauce (1 ½ tbsp). Prepare all the rice noodles according to their packet, using the separate noodle-preparation water, and drain as directed. Divide the prepared noodles between two bowls and lay the very thin refrigerated steak slices over them. Keep the seasoned broth in its saucepan for the next stage.

   Uses All the strained broth · 1 tsp Palm Sugar · 1 tablespoon Fish Sauce · 1 ½ tbsp Soy Sauce · 200 g flat rice noodles; cook according to their packet · Water for preparing the rice noodles according to their packet, as needed · All the prepared steak slices

6. 6

   Step 6: Wash, trim and finely slice the spring onions (2) and chilli. Wash the basil and coriander, tearing the basil leaves and roughly chopping the coriander. Bring the seasoned broth to a full boil and immediately pour it into both bowls so its heat cooks the very thin beef slices. If any slices are too thick to cook in the hot broth, finish them in the boiling broth in the saucepan before eating. Top the bowls with all the prepared spring onion, chilli and fresh herbs.

   Uses Both bowls prepared in step 5 · All the seasoned broth · 2 spring onions, washed and finely sliced now · 1 small bird’s-eye chilli, washed and finely sliced now · The handful Thai basil leaves, washed and torn now · The handful coriander leaves, washed and roughly chopped now

7. 7

   Step 7: Wash the lime (1) and cut it into wedges. Serve the two hot bowls immediately, with the lime wedges for squeezing over the soup.

   Uses Both completed soup bowls · 1 lime, washed and cut into wedges now