VIETNAMESE BEEF PHO
SERVES 4 PREP 15 MINS COOK 20 MINS
7 cups beef stock 3cm piece ginger, peeled, chopped 2 cinnamon sticks 3 star anise 1 tsp caster sugar ½ tsp coriander seeds 1 tbsp fish sauce 450g fresh rice noodles 250g beef fillet, very finely sliced 1 cup bean sprouts sliced chilli, Thai basil, coriander, green onion, lemon wedges, to serve
Pour stock into large saucepan and bring to boil on high. Add ginger, cinnamon, star anise, sugar and seeds. Turn down heat to medium. Simmer 15 mins. Stir in fish sauce and season to taste.
Strain broth through a large sieve and return to saucepan over high heat. Blanch noodles in broth 2 mins until softened.
Divide noodles among serving bowls. Top evenly with beef and bean sprouts.
Ladle broth into bowls. Serve with sliced red chilli, herbs, green onion and lemon.
“T his tasty broth will make you sigh with happiness.” Kylie Robertson, Art Director