Phở bò explained simply

Ingredients

• 2 l unsalted beef stock
• 350 g lean beef, sliced paper-thin
• 300 g flat rice noodles
• 1 onion, halved
• 40 g ginger, halved
• 3 star anise
• 1 stick cinnamon
• 3 tbsp fish sauce or soy sauce
• 1 tbsp sugar
• 2 bunches coriander, Thai basil and spring onions
• 2 lime juice
• fresh chilli to taste

Method

1. Toast the onion and spices in a dry pan, then gently infuse them in the broth.
2. Cook the rice noodles separately and divide them between bowls.
3. Pour over the hot broth and serve herbs, lime and chilli separately.

Beginner tips

• Toast the onion and spices without burning them, and slice the beef paper-thin so the hot broth cooks it safely.

Substitutions and variations

• Use cooked beef instead of raw slices, or make a separate mushroom broth for a meat-free noodle soup.