Aromatic Beef Pho

Name: Aromatic Beef Pho
Total time: 45 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1L beef stock; 1 large brown onion; 1 large piece of fresh ginger, roughly chopped; 1 cinnamon stick; 2 whole star anise; 1 tsp coriander seeds; 1/2 tsp whole cloves; 225g sirloin steak, thinly sliced; 1 tsp palm sugar (or brown sugar); 1 tbsp fish sauce; 1 ½ tbsp soy sauce; 200g dried flat rice noodles; 2 spring onions, finely sliced; 1 bird's-eye chilli, finely sliced; Handful fresh basil leaves; Handful fresh coriander; 1 lime, cut into wedges

Fragrant, deeply spiced beef noodle soup topped with meltingly tender slices of quick-steeped steak.

45 min serves 2 Medium Watch

Ingredients

1L beef stock1L

1 large brown onion1 piece

1 large piece of fresh ginger, roughly chopped100g

1 cinnamon stick5 pieces

2 whole star anise15g

1 tsp coriander seeds35g

1/2 tsp whole cloves30g

225g sirloin steak, thinly sliced225g

1 tsp palm sugar (or brown sugar)250g

1 tbsp fish sauce150ml

1 ½ tbsp soy sauce150ml

200g dried flat rice noodles200g

2 spring onions, finely sliced1 bunch

1 bird's-eye chilli, finely sliced50g

Handful fresh basil leaves30g

Handful fresh coriander30g

1 lime, cut into wedges1 piece

Method

Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £26.27 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£31.46 est. · serves 2

Ingredients

1L beef stock1L

1 large brown onion1 piece

1 large piece of fresh ginger, roughly chopped100g

1 cinnamon stick5 pieces

2 whole star anise15g

1 tsp coriander seeds35g

1/2 tsp whole cloves30g

225g sirloin steak, thinly sliced225g

1 tsp palm sugar (or brown sugar)250g

1 tbsp fish sauce150ml

1 ½ tbsp soy sauce150ml

200g dried flat rice noodles200g

2 spring onions, finely sliced1 bunch

1 bird's-eye chilli, finely sliced50g

Handful fresh basil leaves30g

Handful fresh coriander30g

1 lime, cut into wedges1 piece

Method

Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.

Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.

Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.