Beef Pho

• Beef stock1 L
• Water500 ml
• Large onion1
• Ginger, chopped1 large piece
• Cinnamon stick1
• Star anise seeds2
• Coriander seeds1 tsp
• Cloves1/2 tsp
• Sirloin steak225g
• Palm sugar1 tsp
• Fish sauce1 tbsp
• Soy sauce1 1/2 tbsp
• Rice noodles200g
• Spring onions, sliced2
• Birds-eye chili, sliced1 small
• Basil and Coriander1 handful each
• Lime wedges1

Steps · tap to check off

1. 1Combine beef stock and water in a large saucepan.
2. 2Char onion and ginger in a hot frying pan for 3-5 minutes, then add to stock. 3:00
3. 3Toast cinnamon, star anise, coriander seeds, and cloves until fragrant; add to stock.
4. 4Simmer stock for 30 minutes, then strain. 30:00
5. 5Freeze steak for 15 minutes to firm up, then slice very thinly and refrigerate. 15:00
6. 6Season strained stock with palm sugar, fish sauce, and soy sauce.
7. 7Prepare noodles per package; divide into bowls and top with raw beef slices.
8. 8Boil stock and pour over beef to cook; garnish with onions, chili, herbs, and lime.