Beef Pho

Method

1. 01

   Heat a dry skillet over high heat. Char the onion and ginger cut-side down for 5 minutes until dark in patches. Transfer to a saucepan with beef stock and measured water.

2. 02

   Toast cinnamon stick, star anise, coriander seeds and cloves in the dry skillet over medium heat for 2 minutes until fragrant. Add to the broth, bring to a simmer and cook partly covered over low heat for 30 minutes.

3. 03

   Meanwhile, cook rice noodles in boiling water for 5 minutes, or the package time, until tender. Drain and divide between warmed bowls. Strain the broth and stir in palm sugar, fish sauce and soy sauce.

4. 04

   Bring the broth back to a simmer. Add sirloin steak and poach for 1-2 minutes until at least 145°F, then lift into a bowl and rest for 3 minutes. Divide the beef between the noodle bowls and ladle over hot broth.

5. 05

   Scatter scallions, bird eye chile, basil and cilantro over the bowls. Serve lime wedges alongside for squeezing into the broth.