Beef Pho
A fragrant Vietnamese noodle soup with a slow-simmered beef broth and fresh herbs.
Ingredients
- 1.5kg beef bones
- 300g beef sirloin, thinly sliced
- 1 onion, charred
- 1 knob ginger, charred
- 2 cinnamon sticks
- 3 star anise
- 1 tbsp coriander seeds
- 3 tbsp fish sauce
- 400g rice noodles
- Beansprouts, Thai basil, lime, chilli
Method
Blanch the beef bones briefly, then rinse to remove impurities.
Simmer the bones with the charred onion, ginger, cinnamon, star anise and coriander seeds for at least 2.5 hours.
Strain the broth and season with fish sauce, adjusting to taste.
Cook the rice noodles according to the packet instructions and divide between bowls.
Top with the thinly sliced raw beef, then ladle over the boiling hot broth so it cooks the beef.
Serve with beansprouts, Thai basil, lime and chilli on the side.
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