Vietnamese Beef Pho Soup

Ingredients

• 4 cups beef stock
• 2 medallions (150g/ 5oz) eye fillet or scotch steak
• 2 tsp fish sauce
• 1 tsp crushed ginger
• 2 cloves crushed garlic
• 1 cup bean sprouts
• 1 lime squeezed
• ¼ tsp chilli (we used from jar)
• 1 star anise
• ½ cinnamon stick
• 2 cloves
• 150g (5oz) rice noodles
• ¼ cup chopped fresh coriander
• 10 mint leaves
• 1 onion sliced
• 1 carrot, julienned

Method

1. 1In a med-large pot heat oil and cook onion, stirring, for around 5 mins.
2. 2Then add ginger, chilli and garlic and sauté for a further minute.
3. 3Add beef stock, star anise, cinnamon stick, cloves, fish sauce and simmer for 10 minutes to let all the flavours infuse.
4. 4Then add the carrot and continue to simmer for 3 minutes.
5. 5Slice your beef thinly and put into soup mixture. Add bean sprouts, mint and noodles and continue to simmer for 3 minutes or until noodles just cooked.
6. 6Take out cinnamon stick, and add fresh coriander and lime juice.
7. 7Serve into 4 bowls immediately.