Name: Vietnamese beef pho
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 7 cup beef stock; 1 piece 3cm fresh ginger, peeled, chopped; 2 sticks cinnamon; 3 whole star anise; 1 teaspoon caster sugar; 1/2 teaspoon coriander seeds; 1 tablespoon fish sauce; 450 gram fresh rice noodles; 250 gram very finely sliced beef fillet; 1 cup beansprouts; sliced red chilli, to serve; thai basil leaves, to serve; coriander leaves, to serve; sliced green onion, to serve; lemon wedges, to serve

Ingredients

7 cup beef stock

1 piece 3cm fresh ginger, peeled, chopped

2 sticks cinnamon

3 whole star anise

1 teaspoon caster sugar

1/2 teaspoon coriander seeds

1 tablespoon fish sauce

450 gram fresh rice noodles

250 gram very finely sliced beef fillet

1 cup beansprouts

sliced red chilli, to serve

thai basil leaves, to serve

coriander leaves, to serve

sliced green onion, to serve

lemon wedges, to serve

Method

1.Pour stock into a large saucepan, bring to boil on high. Add ginger, cinnamon, star anise, sugar and seeds. Reduce heat to medium. Simmer 15 minutes. Stir in fish sauce. Season to taste with lemon juice and hoisin sauce.

2.Strain broth through a large sieve and return to saucepan over high heat. Blanch noodles in broth 2 minutes, until softened.

3.Divide noodles among serving bowls. Top evenly with beef and beansprouts.

4.Ladle hot broth into bowls. Serve with chilli, herbs, green onion and lemon wedges.