Vietnamese-Style Beef Pho

For 2 servings

• onion, halved1
• thumb ginger, halved lengthways1
• beef stock800 ml
• cinnamon stick1
• star anise2
• soy sauce1 tbsp
• brown sugar1 tsp
• flat rice noodles150 g
• beef sirloin, very thinly sliced150 g
• beansprouts100 g
• Fresh coriander and Thai basil, to serve
• Lime wedges, to serve

1. 1

   Heat a dry frying pan over medium high heat. Add the onion and ginger, cut side down, and char for 3 to 4 minutes, until blackened in spots - this charring adds a deep, smoky sweetness to the broth.

2. 2

   Put the beef stock, charred onion and ginger, cinnamon stick and star anise in a large pan. Bring to a simmer, then reduce the heat to low and simmer gently for 30 minutes.

3. 3

   Strain the broth through a sieve into a clean pan, discarding the solids, then stir in the soy sauce and brown sugar. Taste and adjust seasoning.

4. 4

   Cook the rice noodles according to the packet instructions, usually 3 to 5 minutes in boiling water. Drain and divide between two bowls.

5. 5

   Bring the strained broth back to a rolling simmer. Arrange the very thinly sliced raw beef over the noodles in each bowl, then ladle the hot broth directly over the top- the heat will gently cook the beef in the bowl.

6. 6

   Top with beansprouts, fresh coriander and Thai basil, and serve immediately with lime wedges.