Phở bò (beef pho)

Method

1. 1

   Step 1

   Char the halved onion (opens in a new tab) and ginger cut side down in a dry pan (or over a gas flame) until blackened in patches. Toast the star anise (opens in a new tab), cinnamon (opens in a new tab), cloves (opens in a new tab), coriander seed and cardamom (opens in a new tab) in the same pan until fragrant.

   • 10 min
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)
2. 2

   Step 2

   Put the charred aromatics and spices into a stockpot with the stock, water, fish sauce (opens in a new tab), sugar (opens in a new tab) and salt. Simmer gently, uncovered, then strain and keep at a rolling boil.

   • 40 min
   • medium-low heat
   • Stockpot / large pot (opens in a new tab)

   

3. 3

   Step 3

   While the broth simmers, soak the noodles in warm water for 20 minutes, then blanch in boiling water for 20–30 seconds until tender. Drain and divide between deep bowls.

   • 5 min
4. 4

   Step 4

   Lay the raw beef slices over the noodles with a few slices of raw onion (opens in a new tab) and spring onion (opens in a new tab).

   • 3 min
5. 5

   Step 5

   Ladle the boiling broth over the beef so it cooks on contact. Serve with sprouts, herbs, lime (opens in a new tab), chilli and sauces for each person to add.

   Food safety: The broth must be at a full boil to cook the thin beef; anyone who should avoid rare meat can briefly dip the slices in the simmering pot first.