Vietnamese beef pho

Name: Vietnamese beef pho
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 bunch of spring onions; 75g root ginger, peeled and chopped; 3 whole star anise; 2 stems of lemongrass, finely chopped; 1 tbsp palm sugar (or use demerara); 2 x 450g tubs fresh beef stock; 3 nests of flat rice noodles (we used Mama); 1 tsp vegetable oil; 1 x 225g rump steak; 2 handfuls of bean sprouts; 2 tbsp Thai fish sauce; 1 lime, plus slices and wedges to serve; 1-2 green bird eye chillies, sliced (use as much or as little as you like, depending on how hot you like it); a handful coriander, leaves only

Instructions

Prep:20min

Pho (pronounced 'fuh') is Vietnam's national dish, and the aroma of it being prepared by street vendors permeates the streets. The broth is traditionally simmered for hours, sometimes days, for a wonderfully complex flavour, but a good-quality fresh stock is a time-saving cheat.

Updated at: Thu, 21 Nov 2024 11:51:36 GMT