Beef Pho


– 8 cups beef stock
– 1 whole star anise
– 1 1/2 inch piece fresh ginger, sliced
– 2 pigs’ trotters, cut in half
– 1/2 onion, studded with 2 whole cloves
– 2 lemongrass stems, bruised
– 2 garlic cloves, crushed
– 1/4 tsp ground white pepper
– 1 tbsp fish sauce, plus extra to serve
– 7 oz fresh thin rice noodles
– 10 1/2 oz beef fillet, partially frozen, thinly sliced
– 1 cup bean sprouts, trimmed
– 2 scallions, thinly sliced
– 1/2 cup chopped cilantro leaves, plus extra to serve
– 4 tbsp chopped Vietnamese mint, plus extra to serve
– 1 red chilli, thinly sliced, plus extra to serve
– 2 limes, quartered


Put the stock, star anise, ginger, pigs’ trotters, onion, lemongrass, garlic and white pepper in a wok and bring to a boil. Reduce heat to very low and simmer, covered, for 30 minutes. Strain, return to wok and stir in fish sauce. Meanwhile, put the noodles in a heat proof bowl, cover with boiling water and separate. Drain well then refresh under cold running water. Divide noodles among four soup bowls and top with beef strips, bean sprouts, scallion, cilantro, mint and chilli. Ladle the broth into each bowl. Serve with the extra fish sauce, chilli, mint, cilantro and lime quarters on a platter.

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