Beef Pho

Serves 4

1 Litre Beef Bone Stock

1 large onion, peeled and cut into quarters 

Large thumb-sized piece ginger, peeled 

1 cinnamon stick 

2 star anise 

1 tsp coriander seeds 

½ tsp cloves 

230 g sirloin steak 

1 tsp palm sugar 

1 tbsp fish sauce 

1 ½ tbsp soy sauce 

200 g flat rice noodles 

2 spring onions, shredded 

1 small red (bird's-eye) chilli, finely sliced 

Handful each of Thai basil and coriander 

1 lime, cut into wedges

Method

First, pour the beef stock and 500ml of water into a large saucepan. Place the onion and ginger in a frying pan over high heat and char them on all sides for about 3-5 minutes. Alternatively, char them under the grill. Once charred, I add them to the beef stock.

In the same pan, toast the spices for 2-3 minutes until fragrant, then add them to the beef stock as well. Bring the stock to a boil, then reduce the heat to a simmer and cook for 30 minutes before straining.

Meanwhile, remove the fat from the steak and wrap it in cling film before placing it in the freezer for 15 minutes. This will make it easier to slice.

Afterward, thinly slice the steak, cover it with cling film, and refrigerate. Taste the beef stock and season it with palm sugar, fish sauce, and soy sauce. Cook the noodles according to the package instructions and divide them between two bowls.

Top each bowl with the sliced beef. Bring the stock to a boil and pour it into the bowls, allowing the heat to cook the beef. Finally, garnish each bowl with spring onions, chilli slices, and herbs, and serve with lime wedges for squeezing over.