- 1 tablespoon vegetable oil
- 2 onions, roughly chopped
- 6cm piece ginger, peeled and roughly chopped
- 2 whole star anise
- 3 cloves
- 2 teaspoons coriander seeds
- 6 cups beef stock
- 2 large carrots, peeled and roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 400 grams sirloin steak
- 250 grams banh pho rice noodles (flat rice noodles)
- 2 cups mung beans
- 1 large red chilli, thinly sliced
- 3 spring onions, green parts only roughly chopped
- large handful of fresh coriander leaves
- 2 limes, halved
- chilli or hoisin sauce for seasoning
1. Broth: Heat the oil in a large saucepan on a medium heat. Add the onion and ginger and cook for 1-2 minutes. Add the star anise, cloves and coriander seeds and cook for a further 1-2 minutes, stirring occasionally to toast all the spices.
2. Add the stock, carrots, soy and fish sauces, bring to the boil and then reduce to a simmer for 30 minutes.
3. While the broth simmers, place the sirloin in the freezer for 20 minutes. This firms it up, making it easier to slice the meat very thinly. When ready, remove the beef and cut off excess fat and slice across the grain into very thin pieces. Cover and set aside.
4. Strain the simmered broth and return it to the stove to keep it hot.
5. Cook the noodles according to the packet instructions and drain them.
Divide the noodles between 4 bowls and top with beef slices. Don’t overlap the beef as you want the broth to cook each piece evenly. Ladle the hot broth over the beef and noodles and top with mung beans, chilli, spring onions, coriander and a squeeze of lime. Add some chilli or hoisin sauce if you want to spice it up a little.