Quick Vietnamese Pho (Beef Noodle Soup)

• 40 g Ginger root, unpeeled
• 1 large Yellow onion
• 3 pieces Star anise
• 1 piece Cinnamon sticks
• 1.5 liters Beef broth
• 2 tbsp Fish sauce
• 240 g Rice noodles
• 300 g Beef sirloin steak
• 150 g Bean sprouts
• 3 pieces Spring onion
• 20 g Fresh coriander
• 10 g Fresh mint
• 2 pieces Lime

1. Thinly slice the ginger. Halve the onion and char the cut sides in a dry pan over high heat for 4 to 6 minutes until well browned in patches.
2. Put the beef broth in a stockpot with the ginger, onion, star anise and cinnamon sticks. Bring to a simmer, then cook gently for 20 minutes so the broth takes on the spice and aromatics.
3. Meanwhile, cook the rice noodles in a saucepan of boiling water until just tender, following the packet timing. Drain well and divide between 3 bowls.
4. Slice the beef sirloin steak as thinly as you can across the grain. Arrange the beef over the noodles so it is ready to poach when the broth is added.
5. Strain the broth through a sieve into a clean pot, then stir in the fish sauce. Bring it back to a lively simmer, taste, and adjust with a little more fish sauce if you want it saltier.
6. Top each bowl with bean sprouts, spring onion, fresh coriander and fresh mint. Ladle the piping hot broth over the beef so it turns just opaque, then serve with lime wedges for squeezing over at the table.

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