Beef Pho

Instructions

1. 1

   Prepare the Stock Base

   24 min

   In a spacious saucepan, combine beef stock with 500ml of water, stirring well to mix. In a frying pan over high heat, char the onion and ginger for about 3-5 minutes until they develop a nice brown color and a slightly smoky aroma. Next, toast the cinnamon stick, star anise, coriander seeds, and cloves in the same pan for 2-3 minutes, or until they become fragrant and aromatic, then add these spices to the stock. Bring the entire mixture to a rolling boil, then lower the heat to maintain a gentle simmer for 30 minutes before straining the stock to remove solids.

2. 2

   Prepare the Sirloin Steak

   5 min

   Begin by trimming any excess fat from the sirloin steak to ensure a leaner cut. Wrap the trimmed steak tightly in cling film and place it in the freezer for about 15 minutes; this will firm it up, making slicing much easier. Once slightly frozen, remove it from the freezer and slice the steak thinly against the grain, then cover it again with cling film and refrigerate until needed.

3. 3

   Assemble and Serve the Pho

   21 min

   Enhance the flavor of the beef stock by seasoning it with palm sugar, fish sauce, and soy sauce to your liking, stirring well to combine. Prepare the rice noodles according to the package instructions, then divide them evenly between two bowls, placing the thinly sliced beef on top. Bring the seasoned stock back to a boil, then carefully pour it over the noodles and beef; this hot broth will cook the beef to tender perfection. Finally, garnish each bowl with freshly sliced spring onions, bird's-eye chillies, and a handful of basil and coriander. Serve with wedges of lime on the side for a zesty finish.

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