STOCK:
8 cups beef stock
4 star anise
1 1-inch piece cinnamon
4 slices ginger, smashed
3 cloves
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stick, coarsely chopped
2 TBSP fish sauce or soy sauce
GARNISH:
Sprig of mint and coriander
2 thinly sliced, seeded chili peppers or hot Chinese chili sauce
1 lime, thinly sliced
1 cup beansprouts
3 green onions, thinly sliced
SOUP:
12 oz rice noodles
1 onion, thinly sliced
2 cups bean sprouts
8 oz thinly sliced sirloin tip
TO MAKE AUTHENTIC VIETNAMESE BEEF SOUP OR “PHO”, YOU NEED TO START BY MAKING A BEEF STOCK FROM OXTAILS AND OTHER MEATS. THIS HAS BEEN TURNED INTO AN EASY RECIPE BY STARTING WITH EITHER CANNED LOW-SALT BEEF STOCK OR GOOD QUALITY STOCK CUBES, AND SIMMERED WITH SPICES AND VEGETABLES FOR 30 MINUTES. THE STOCK BECOMES A GOOD SUBSTITUTE FOR THE REAL THING. SERVE THE GARNISHES IN SEPARATE BOWLS AND INVITE GUESTS TO ADD WHAT THEY WISH TO THEIR OWN SOUP.
FREEZE SIRLOIN TIPS FOR 20 MINUTES TO MAKE IT EASIER TO SLICE, OR HAVE THE BUTCHER SLICE IT FOR YOU. BEEF IS PLACED IN THE BOWL RAW AND IS COOKED BY THE SOUP. STAR ANISE IS A LICORICE-FLAVOURED SPICE, USE FENNEL SEEDS IN A PINCH.
STOCK:
Place all stock ingredients in soup pot and simmer for 30 minutes. Strain.
Place garnishes in bowls and reserve.
Soak rice noodles in hot water for 30 minutes. Drain in colander and reserve.
Bring stock to boil. Divide rice noodles between 4 bowls. Top with onion, beansprouts and meat. Pour boiling soup into the bowls and serve immediately with garnishes.