Pho Bo (Vietnamese Beef Noodle Soup)

Method

1. 1
   • onion 1
   • fresh ginger 60 g

   Char the onion and ginger — Char the onion and ginger directly over a flame or under a hot broiler until blackened in spots, then rinse and roughly chop.

2. 2
   • star anise 3
   • cinnamon stick 1
   • coriander seeds 1 tsp

   Toast the spices — Toast the star anise, cinnamon, and coriander seeds in a dry pot over medium heat for 3 minutes until fragrant.

   ⏱3 min
3. 3
   • beef stock 1½ kg
   • onion 1
   • fresh ginger 60 g

   Simmer the broth — Add the beef stock, stew meat, charred onion, and ginger to the pot. Bring to a boil, skim the foam, then reduce to a gentle simmer for 2 hours 45 minutes until the meat is tender.

   ⏱2 hr 55 min
4. 4
   • fish sauce 2 tbsp
   • palm sugar 1 tbsp

   Strain and season the broth — Lift out and reserve the cooked stew meat. Strain the broth, discarding only the aromatics, then season with fish sauce and palm sugar. Shred or slice the reserved meat.

5. 5
   • rice noodles 300 g

   Soak the rice noodles — Soak the rice noodles in hot water for 5 minutes until softened, then divide between bowls with the cooked meat and raw sliced beef.

   ⏱5 min
6. 6
   • bean sprouts 150 g
   • lime 1
   • thai basil 4 tbsp
   • spring onion 3
   • fresh chilli 2

   Assemble and serve — Ladle the boiling hot broth over the bowls to cook the raw beef, then top with bean sprouts, thai basil, scallion, chilli, and lime wedges.