Vietnamese Beef Pho

Pho (like fur) is a nice flat rice noodle. This recipe serves it in a spicy beef broth. This version is abit more forgiving to the busy woman - I use beef stock or consomme. I find that the quality of the beef stock is extremely important.

For the Soup:
Bring 600ml beef stock to boil.

Add: 40g piece fresh ginger sliced to matchsticks, 1/4 tsp coriander seeds, 1.5 piece star anise, 1 small cinnamon stick.

Simmer for 15 minutes

Then add 1/3 tsp sugar, 1/3 tsp salt, 1/3 tsp black pepper(grd) and 1.3 tsp fish sauce.

Strain the soup and keep hot, doesnt have to be boiling.

To serve:
Cook about 130g of pho (or your better judgement), drain and divide into bowls.

Add 150g of thinly sliced beef to the soup - beef so thin it cooks in a few swirls around the pot. Divide the beef over the noodles.

Top with a generous handful of beansprouts (Tau gay), a tbsp of sliced shallots and fresh coriander. You may also put fresh Basil leaves if you like the taste.

Ladle soup over.

Serve on the side hoisin sauce, chilli sauce, sliced chilli, more Thai basil and halved limes on the side.