Beef Pho

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Prepare Broth

• 500mL Beef Broth
• 150mL Water
• 1 Inch Sliced Ginger
• 1/2 Onion
• 1 Star Anise
• 1 Cinnamon Stick
• 2 Whole Clove
• 1 tbsp Fish Sauce

In a large pot, add the beef broth, water, sliced ginger, halved onion, star anise, cinnamon stick, and cloves. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20-30 minutes to allow the flavors to infuse. After simmering, remove the ginger, onion, star anise, cinnamon stick, and cloves from the broth and add in fish sauce and salt to taste if needed. Keep broth warm.

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Prepare Beef and noodles

• 150g Sirloin Steak
• 50g Rice Noodles

Freeze beef for around 15 minutes and slice it against the grain as thinly as possible. Cook the rice noodles according to the package instructions. Drain and set aside.

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Assemble the Pho

Place the cooked rice noodles into a serving bowl. Arrange the thinly sliced raw beef on top of the noodles. Pour the hot broth over the beef and noodles. The heat from the broth will cook the thin slices of beef.

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Garnish and Serve

• 50g Bean Sprouts
• 10g Fresh Basil
• 10g Fresh Cilanto
• 2 Lime Wedges

Serve the pho with a variety of garnishes: bean sprouts, fresh basil, cilantro, and lime wedges