Ingredients
Broth:
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2 large onions, peeled & quartered
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10 centimeter piece ginger, halved lengthwise
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2835 milliliters beef broth
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1 cinnamon stick
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1/2 teaspoon (2.5 milliliters) star anise, ground
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1/4 teaspoon (1.25 milliliters) cloves, ground
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1-1/2 teaspoons (7.5 milliliters) coriander, ground
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1 tablespoon (15 milliliters) soy sauce
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1 tablespoon (15 milliliters) fish sauce
Pho:
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227 gram sirloin steak
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Salt and pepper
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1 package rice noodles (300 grams)
Garnish:
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3 green onions, sliced
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1 Thai chili, sliced
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2 limes, wedged
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2 cups (470 milliliters) bean sprouts
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1/3 cup (80 milliliters) Thai basil, torn
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1/3 cup (80 milliliters) cilantro, chopped
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1/3 cup (80 milliliters) mint, torn
Directions
Broth:
- In a dry skillet on high heat, char the ginger and onions.
- In a large pot combine beef broth, onions, ginger, cinnamon stick, star anise, cloves, coriander, soy sauce, and fish sauce.
- Bring the broth to a boil, reduce heat and simmer over medium-high heat for fifteen minutes.
- Strain broth into another pot, discard solids, and continue to simmer the strained broth over medium-high heat.
Pho:
- Heat a skillet on high heat.
- Season the beef with salt and pepper, sear in the skillet until medium rare or to desired doneness, remove and rest for five minutes.
- In a large pot, boil water for noodles. Cook the rice noodles for about two minutes or until just starting to soften. Remove and strain.
- Slice beef into thin pieces.
To serve:
- Portion the noodles, steak, and Thai chili evenly into four large serving bowls. Pour hot broth over each, then garnish with sliced scallions.
- Assemble four small plates or top each bowl with basil, cilantro, mint, bean sprouts, and lime.
