Vietnamese beef pho
2 whole, sticks
2 tsp, seeds
1 tbs, 5cm-piece, thinly sliced
1 medium, halved
Lean beef blade steak
360 g, (Buy 450g), fat trimmed
Beef stock cube
3 individual, to make 1.5L (6 cups) hot liquid stock
Fresh rice noodles
4 individual, thinly sliced diagonally
Fresh red chilli
2 whole, thinly sliced
¼ cup(s), leaves
- Heat a large heavy-based saucepan over medium-low heat. Cook cinnamon, star anise, coriander seeds and fennel seeds, stirring, for 2 minutes or until fragrant.
- Add ginger and onion and cook, stirring, for 5-7 minutes or until charred all over. Add steak, lemongrass and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until the beef is very tender (see tips).
- Transfer beef to a plate. Using 2 forks, shred meat and set aside. Strain broth into a saucepan, discarding solids. Heat broth over medium heat. Add noodles and simmer for 2 minutes or until tender.
- Meanwhile, steam bean sprouts over a saucepan of boiling water for 2 minutes. Divide meat between 4 bowls. Ladle over noodles and broth. Serve topped with bean sprouts, shallots, chilli and fresh coriander.