A quick weeknight beef pho with a fragrant spiced broth, finished at the table with Olé sriracha.
Serves: 4 | Prep: 15 min | Cook: 30 min
Ingredients
- 8 cups beef stock
- 1 onion, halved
- 5 cm piece ginger, halved
- 2 star anise
- 1 cinnamon stick
- 2 tbsp fish sauce
- 300 g flat rice noodles
- 250 g beef sirloin, very thinly sliced
- Bean sprouts, Thai basil, coriander, sliced chilli and lime wedges
- The Flavorsmith Olé Sriracha, to serve
Method
- Char the onion and ginger cut-side down in a dry pan for 5 minutes.
- Add to a pot with the stock, star anise and cinnamon. Simmer 25 minutes, then strain and stir in the fish sauce.
- Soak or cook the noodles according to the packet. Divide between bowls.
- Lay the raw beef slices over the noodles and ladle over the boiling broth — it cooks the beef instantly.
- Top with sprouts, herbs and chilli. Add lime and Olé to taste at the table.
Chef's tip: Freeze the beef for 20 minutes before slicing — it's much easier to cut paper-thin.