Vietnamese Beef Pho

In this classic soup, paper-thin slices of raw beef are cooked with rice noodles in individual serving bowls into which hot spiced beef stock has been added.

Ingredients

• 3.5L beef stock
• 1 large onion, sliced into rings
• 6 slices fresh ginger
• 1 stalk lemongrass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 500g beef sirloin, cut into thin slices
• 250g beansprouts
• 1 bunch basil, leaves only
• 1 bunch mint, leaves only
• 1 bunch coriander, leaves only
• 3 fresh green chillies, sliced into rings
• 2 limes, cut into wedges
• 500g dried rice noodles
• hoisin sauce, chilli sauce and fish sauce to serve

Preparation method

1. In a large stockpot, combine the stock, onion, ginger, lemongrass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover, simmering for 1 hour. Strain stock and keep hot.
2. Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
3. Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
4. Divide noodles among 6 large soup bowls and place raw beef slices on top. Ladle hot stock over noodles and beef and pass the platter of garnishes and sauces.