Vietnamese pho bo with beef and herbs

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Pho bo takes a little time, but rewards it with a rich and clear beef broth. Thin beef, fresh herbs and lime create that signature bright depth.

Serves: 4 people

Preparation time: 65 min

Ingredients

• beef stock – 7 1/2 cups
• beef chuck or stewing beef – 14 oz
• thinly sliced steak – 9 oz
• rice noodles – 9 oz
• onion, halved – 1
• fresh ginger, halved – 1 oz
• star anise – 3
• cinnamon stick – 1
• fish sauce – 2 tbsp
• bean sprouts – 5 oz
• Thai basil or regular basil – 1 handful
• cilantro – 1 handful
• lime, cut into wedges – 1

Method

1. Char the onion and ginger in a dry pan until darkened. Place them in a pot with the beef stock, stewing beef, star anise and cinnamon and simmer gently for 1 hour.
2. Lift out the stewing beef and strain the broth. Season the broth with fish sauce and slice the cooked beef into small pieces.
3. Cook the rice noodles according to the package instructions. Divide the noodles, cooked beef, raw thin steak, bean sprouts, basil and cilantro among bowls.
4. Pour the boiling hot broth over everything so the thin steak cooks in the bowl. Serve with lime.