Ingredients
- 2.5 L beef or chicken stock
- 1 onion, roughly chopped
- 2 inches ginger, thinly sliced
- 2 cloves of garlic, crushed
- 2 cinnamon sticks
- 2 star anise
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cardamom pods
- 1 tsp cloves
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- 400 g beef sirloin or flank steak, thinly sliced
- 350 g rice noodles
- Fresh basil, mint and lime wedges, to serve
Instructions
- In a large pot, bring the stock to a boil. Add the onion, ginger, garlic, cinnamon sticks, star anise, coriander seeds, fennel seeds, cardamom pods, and cloves. Simmer for 30 minutes.
- Strain the broth and return it to the pot. Bring the broth back to a simmer and add the fish sauce, sugar and salt.
- Cook the rice noodles according to the package instructions. Drain and divide them among 4 serving bowls.
- Add the thinly sliced beef to the simmering broth and cook for 1-2 minutes until cooked through.
- Ladle the broth and beef over the cooked noodles.
- Garnish each bowl with fresh basil, mint, and lime wedges.
- Serve the Pho Bo hot and enjoy!
