Beef Pho

Ingredients

• 2 L beef broth
• 1 L water
• 2 onion
• 2 inch ginger
• 2 cinnamon stick
• 4 star anise
• 2 tsp coriander seeds
• 1 tsp cloves
• 450 g sirloin steak
• 2 tsp palm sugar
• 2 tbsp fish sauce
• 3 tbsp soy sauce
• 400 g rice noodles
• 4 green onions
• 2 bird's eye chilies (optional)
• ½ cup fresh basil (optional)
• ½ cup fresh cilantro (optional)
• 2 lime

Steps

1. Combine beef broth and water in a large saucepan. Char the onion and ginger in a dry frying pan or under a grill for 3-5 minutes, then add to the stock.
2. Toast coriander seeds, star anise, and cloves in the same dry pan until fragrant (2-3 minutes), then add to the stock. Bring the stock to a boil, then simmer for 30 minutes. Strain the broth.
3. While the broth simmers, trim fat from sirloin steak and freeze for 15 minutes to firm up. Thinly slice the steak and refrigerate.
4. Season the strained beef broth with palm sugar, fish sauce, and soy sauce to taste.
5. Cook rice noodles according to package instructions. Divide cooked noodles among 4 serving bowls.
6. Arrange sliced beef over the noodles in each bowl. Bring the seasoned broth to a rolling boil and carefully pour over the beef and noodles; the hot broth will cook the beef.
7. Garnish each bowl with sliced green onions, bird's eye chilies (if using), fresh basil, and fresh cilantro.
8. Serve immediately with lime wedges for squeezing over.