Beef pho Recipe

Combine the beef stock and 500ml of water in a large saucepan.

In a separate frying pan, char the onion and ginger over high heat for 3-5 minutes, turning until they're blackened on all sides. (A grill works well here too, if you have one.) Once charred, add them to the beef stock. Using the same pan, toast the cinnamon stick, star anise, coriander seeds, and cloves for 2-3 minutes, until they become fragrant. Add these toasted spices to the beef stock as well.

Bring the stock to a boil, then reduce the heat to a simmer and let it cook for 30 minutes before straining out all the solids.

Taste the strained beef stock and season it with the palm sugar, fish sauce, and soy sauce until it's balanced.

Cook the rice noodles according to their package instructions. Divide the cooked noodles between four bowls, then arrange the thinly sliced beef over the noodles in each bowl.

Bring the seasoned stock back to a rolling boil. Carefully ladle the hot stock over the beef and noodles in each bowl; the heat from the broth will gently cook the raw steak. Finish each bowl with sliced spring onions, chili, basil, and coriander. Serve immediately with lime wedges for squeezing over.