Serves
4 people
Vietnam
Originating in northern Vietnam in the early 20th century, phở remains a popular street food and is considered Vietnam’s national dish. The aromatic broth served with this traditional recipe can take several hours to cook. This quicker version uses ready-made beef stock infused with classic flavors.
INGREDIENTS:
3 pints (1.4 liters) veal or beef stock
1 onion, chopped
2 whole star anise
½ cinnamon stick
1 clove
½ tsp whole peppercorns
1 thick slice fresh ginger
2 tsp sugar
1 tsp salt
1 tsp fish sauce
1 pack flat rice noodles
9 oz (250g) sirloin steak
TO GARNISH:
Sriracha (Vietnamese hot chili sauce)
Hoisin sauce
1 onion, thinly sliced
Fresh cilantro (coriander), chopped
Bean sprouts
Sweet Thai basil leaves
Thinly sliced scallions (spring onions)
Limes, quartered
Make the aromatic broth by heating the stock in a saucepan and adding in the onion, star anise, cinnamon stick, clove, peppercorns, ginger, sugar, salt and fish sauce. Allow to simmer for at least 30 minutes, then strain and return to the pan, discarding the spices.
Meanwhile, cook the rice noodles until soft, according to packet instructions.
Slice the steak as thinly as possible, then place some noodles into each bowl, and top with a few raw beef slices. Ladle the boiling broth over the beef and noodles and serve with the garnishes and sauces.