Vietnamese beef and noodle soup
Pho with anise and cinnamon
- Prepare onion and ginger. Make a cross cut on the onion as if you wanted to cut it in quarters. Grill the ginger and the onion until they look slightly burnt. Using the back of your knife, smash the ginger.
- Make the broth. Place the onion and the ginger in a soup pot and add 1 litre of beef stock. Add star anise, cinnamon stick, fish sauce, sugar and salt. Simmer over medium-low heat for 30 minutes. After that time remove vegetables and seasonings.
- Meanwhile prepare the rice noodles according to packet instructions.
- Marinate the beef. Put the soy sauce, honey and a pinch of salt into a dish. Cover the steaks with the mixture and marinate for 5 minutes.
- Fry the beef. Heat a frying pan over high heat, add the oil and fry the beef 2 minutes on each side. Remove the meat from the pan and let it rest for around 2 minutes. Slice the meat, it should have a nicely red center and be very soft.
Serve the pho
- Divide noodles among 4 individual serving bowls. Put the boiling soup into the bowls and top with sliced steaks.
- Serve chili, basil leaves, corn salad and lime quarters on separate plates and let your guests make their own combinations!
The heart of this dish is the broth. The longer you simmer it the tastier it will be. To shorten the preparation time I used beef stock cube, but in original Vietnamese recipes beef bones are used to make the stock.
If you cannot find star anise replace it with 0,5 teaspoon of anise powder