Beef Pho

• low-sodium beef broth1l l
• large onion↗1

  peeled and quartered

• ginger↗large thumb-sized piece

  peeled

• cinnamon stick↗1
• star anise2
• coriander seeds↗1 tsp tsp
• cloves↗½ tsp tsp
• sirloin steak↗230g g
• palm sugar↗1 tsp tsp
• fish sauce↗1 tbsp tbsp
• soy sauce↗1 ½ tbsp tbsp
• flat rice noodles↗200g g
• green onions↗2

  julienned

• small red (bird's eye) chili↗1

  thinly sliced

• Thai basil↗handful each of

  and cilantro

• лайм↗1

  нарізаний на дольки

Step-by-step instructions

1. 1

   Pour the beef broth together with 500 ml water into a large pot. Place the onion and ginger in a pan over high heat and brown on all sides for about 3‑5 minutes (you can also grill them). After browning, add them to the broth. In the same pan, toast the spices for 2‑3 minutes until fragrant, then add them to the broth as well. Bring the broth to a boil, then reduce to a gentle simmer and cook for 30 minutes before straining.

2. 2

   Meanwhile, trim the fat from the steak and wrap it in film, then place it in the freezer for 15 minutes – this will make slicing easier! Slice it thinly, then rewrap and keep in the fridge.

3. 3

   Taste the broth and season with palm sugar, fish sauce and soy sauce. Cook the noodles according to the package instructions and divide them between two bowls, topping with the sliced beef. Bring the broth back to a boil and pour it over the bowls (the heat will cook the meat). Garnish each serving with green onions, sliced chili and herbs. Serve with lime wedges for squeezing.