Vietnamese beef pho
1 teaspoons, level
2 inch slice(s), peeled and finely sliced
1 medium, halved
Beef Braising Steak, Lean, raw
Lemon Grass Stems
1 stem, trimmed, and tough outer layer removed
Beef stock cube(s)
1 cube(s), 1.5 litres stock
Rice Noodles, dry
4 medium, trimmed and sliced on the diagonal
Chilli, Green or Red
2 individual, thinly sliced
1 medium, cut into wedges
- In a heavy-based pot placed over a low-medium heat, dry-fry the cinnamon, star anise, coriander seeds and fennel seeds for 2 minutes until fragrant.
- Add the ginger and onion to the frying pan and cook for 5-7 minutes, stirring, until charred all over. Add the steak, lemon grass and stock. Cover and simmer gently over a very low heat for about an hour until the beef is very tender. You could also cook this in a slow cooker on low for 4 hours.
- Lift out the beef, shred and set aside. Strain the broth into a pot, discarding the aromatics and onion. Add the noodles. Steam the beansprouts over a pan of boiling water for 2 minutes.
- Divide the meat between 4 bowls, then ladle over the noodles and broth. Serve topped with the beansprouts, spring onions, chillies and coriander, with lime wedges for squeezing.