Quick Vietnamese Beef Pho

About this recipe

Traditional pho broth simmers for hours. This quicker version infuses beef stock with charred onion, ginger, star anise and cinnamon for big flavour in about 40 minutes. Paper-thin raw beef cooks in the hot broth at the table. Pile on herbs, bean sprouts and lime.

Method

1. 1

   Step 1

   Char the onion and ginger, cut-side down, in a dry pot over high heat for 4 minutes until blackened in spots.

   4 min

2. 2

   Step 2

   Add the stock, star anise, cinnamon, fish sauce and sugar. Simmer gently for 30 minutes, then strain.

   30 min

3. 3

   Step 3

   Meanwhile, soak or cook the noodles following the packet instructions. Drain and divide between bowls.

4. 4

   Step 4

   Top the noodles with the raw beef slices.

5. 5

   Step 5

   Bring the broth back to a rolling boil and ladle it over the beef. It will cook in the hot broth.

   Tip: The broth must be boiling hot to cook the beef.

6. 6

   Step 6

   Serve with bean sprouts, herbs, chilli and lime.