Soup

Beef Pho (Vietnam)

Name: Beef Pho (Vietnam)
Total time: 60 min
Yield: serves 4
Ingredients: 1.5L Stock; 300 g Sliced beef; 300 g Rice noodles; 1 Onion; 1 piece Ginger; 2 Star anise; 1 stick Cinnamon; 3 Clove; 2 tbsp Fish sauce; 2 stalks Spring onion; 1 bunch Fresh cilantro; 1 Lime

Preparation time: 1 h
Servings: serves 4

Ingredients

serves 4

Stock — to buy1.5L
Sliced beef — to buy300 g
Rice noodles — to buy300 g
Onion — to buy1
Ginger — to buy1 piece
Star anise — to buy2
Cinnamon — to buy1 stick
Clove — to buy3
Fish sauce — to buy2 tbsp
Spring onion — to buy2 stalks
Fresh cilantro — to buy1 bunch
Lime — to buy1

Preparation

Dry-toast the halved onion and ginger in a very hot pan, without any fat, 3-4 minutes on each side, until lightly charred — this gives the broth its signature smoky aroma, don't skip it.
Lightly dry-toast the star anise, cinnamon and cloves for 1 minute in the same pan, until fragrant — this wakes up their essential oils before infusing.
Bring the stock to a simmer with the charred onion and ginger, the toasted spices and the sugar. Let it infuse, covered, for 20-30 minutes over very low heat (barely a simmer), then strain to keep only the fragrant liquid.
Season the strained broth with the fish sauce, tasting and adjusting the salt to your liking.
Cook the rice noodles according to the package instructions, drain them and divide between hot bowls.
Arrange the raw, very thinly sliced beef over the hot noodles, then pour the boiling broth directly over it in the bowl — the heat of the liquid is enough to cook the beef instantly, and it should stay slightly pink.
Finish with sliced spring onion, fresh cilantro and a lime wedge to squeeze over just before eating.