Express Beef Phở

📝 Ingredients

• 160 g dried flat rice noodles (bánh phở, 3 to 5 mm)
• 1.2 L beef stock (homemade or made with 1 low-fat cube)
• 250 g lean beef (rump or sirloin)
• 1 onion, halved but not peeled
• 40 g fresh ginger, halved lengthways
• 2 star anise, 1 cinnamon stick, 3 cloves and 1 tsp coriander seeds
• 2 tbsp fish sauce (nuoc mam)
• 1 tsp sugar
• 150 g fresh bean sprouts, rinsed
• 1 bunch of coriander and a few mint or Thai basil leaves
• 1 lime, cut into wedges
• 1 red chilli, thinly sliced
• 2 tbsp hoisin sauce (optional, to serve)

🍴 Utensils

• Casserole dish or large saucepan
• Frying pan
• Mixing bowl
• Fine sieve
• Very sharp knife
• Ladle

📖 Steps

1. Heat the dry frying pan over high heat. Place the onion and ginger cut side down and let them char properly for 5 minutes without moving them. This step gives the broth its characteristic slightly smoky flavour: don't skip it.
2. In the same pan, over medium heat, toast the star anise, cinnamon, cloves and coriander seeds for 1 to 2 minutes, stirring, until fragrant. Careful, the spices burn very quickly.
3. Pour the stock into the casserole dish, add the onion, ginger, spices, fish sauce and sugar. Bring to the boil, then simmer gently for 25 minutes, covered. Taste: the broth should be very fragrant and well salted, as the noodles and beef are not seasoned.
4. Meanwhile, put the beef in the freezer for 10 minutes to firm it up, then slice it as thinly as possible (1 to 2 mm) against the grain with a very sharp knife. The thinner the slices, the faster they cook and the more tender they stay.
5. Soak the rice noodles for 10 minutes in a bowl of hot water, then drain. Strain the broth through the fine sieve to remove the aromatics, return it to the casserole dish and bring it to a rolling boil.
6. Dip the noodles into the boiling broth for 1 minute to finish softening them, then divide them between two large bowls using the ladle. Lay the raw beef slices on top, well spread out so they don't overlap.
7. Immediately pour the boiling broth over the meat: it cooks it in a few seconds, turning it from red to pink. For more well-done beef, dip it in the broth with the ladle for 20 seconds before placing it in the bowl.
8. Serve immediately with the bean sprouts, coriander, mint or basil, lime wedges, sliced chilli and hoisin sauce on the side: everyone garnishes their own bowl to taste just before eating.