Fragrant spiced broth poured over rice noodles and thin beef.
Ingredients
- 1.5 litre beef stock
- 1 onion, halved and charred
- 1 thumb ginger, charred
- 2 star anise
- 1 cinnamon stick
- 3 tbsp fish sauce
- 250 g rice noodles
- 250 g beef steak, very thinly sliced
- 1 handful bean sprouts (optional)
- 1 handful basil, coriander, mint (optional)
- 1 lime or lemon (optional)
Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.
Method
- Char the onion and ginger in a dry pan, then simmer with the spices in the stock for 40 minutes.
- Strain and season with fish sauce.
- Cook the noodles and divide into bowls. Lay raw beef slices on top.
- Pour the boiling broth over to cook the beef, then top with herbs, sprouts and lemon.
Cheaper swaps & tips
- Chicken (phở gà) is cheaper. Poach chicken pieces in the broth.