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Vietnamese Beef Pho

Vietnamese Beef Pho

Prep time: 45 minServes: 4

Pairs with

Pho's star anise and ginger play well with a light red with fruitiness, or a crisp white that lets the broth's depth speak for itself.

Ingredients

  • 1l beef stock (good quality)
  • 2 star anise
  • 1 cinnamon stick
  • 3cm ginger, halved
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 200g rice noodles
  • 300g rib-eye or flank steak, thinly sliced
  • Toppings: bean sprouts, Thai basil, lime, chilli, hoisin, sriracha, spring onion, coriander

Method

  1. 11. Dry-toast the ginger and star anise in a pot until fragrant.
  2. 22. Add stock, cinnamon, fish sauce and sugar. Simmer 20 minutes.
  3. 33. Strain the broth. Taste — it should be aromatic and balanced.
  4. 44. Cook rice noodles according to packet. Divide into bowls.
  5. 55. Layer the thinly sliced raw beef on top of the noodles.
  6. 66. Pour the boiling broth over — it cooks the beef instantly.
  7. 77. Serve with all the toppings on the table so guests build their own.