Beef pho

Name: Beef pho
Prep time: 38 min
Cook time: 40 min
Total time: 1 h 18 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 ¼ cups beef stock; 1 onion; 1 ginger; 1 cinnamon stick; 2 star anises; 1 tsp coriander seeds; ½ tsp cloves; 8 oz sirloin steak; 1 tsp palm sugar; 1 tbsp fish sauce; 1 ½ tbsp soy sauce; 7 oz rice noodles; 2 green onions; 1 birds-eye chillie; Handful basil; Handful cilantro; 1 lime

A Vietnamese dinner. Ready in about 1 hour 18 minutes. Difficulty: medium.

38 minPrep (about)
40 minCook (about)
1 hr 18 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

12 oz sirloin steak

Fresh & other

6 ¼ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
2 onions
2 ginger
¾ tsp cloves
1 ½ tsp palm sugar
11 oz rice noodles
3 green onions Shopping tip: Green onions (scallions).
2 birds-eye chillies Shopping tip: Very hot. Asian markets have them; 1 serrano can stand in for 2.
Handful basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
Handful cilantro
2 limes

Sauces & oils

1 ½ tbsp fish sauce
2 ½ tbsp soy sauce

Spices & seasonings (3): cinnamon sticks, star anises, coriander seeds

2 cinnamon sticks
3 star anises
1 ½ tsp coriander seeds

How to make it

Steps in our own plain words.

Tip your beef stock along with 2 cups of water in a large pot.
Sit your onion plus ginger in frying pan over a high heat plus char on every side, around 3-5 mins.
Wait until charred.
Add to the beef stock.
Toast your spices for 2-3 mins and when they begin to smell fragrant in the same pan.
Add them to the beef stock as fully.
Bring the stock to the boil.
Turn to a simmer.
Cook for 30mins before straining.
While that cooks, cut your fat from your steak and wrap in cling film.
Put in your freezer for 15 mins – this will make steak easy to slice.
Slice it thinly.
Cover with cling film again and pop in the fridge.
Taste the beef stock and soy, fish sauce and use the palm sugar to season.
Heat your noodles according to package instructions plus split between two bowls, topping every with the sliced beef.
Bring the stock to the boil.
Pour into the bowls.
Top each with herbs, chilli slices and the spring onions.
Dish up with the lime wedges to squeeze over.