Beef pho bo with rice noodles and fresh herbs

Ingredients

For 1 serving

• Strip steak110 g
• Rice noodles70 g
• Beef broth500 ml
• Onion60 g
• Ginger15 g
• Cinnamon1 pinch
• Anise seeds1 pinch
• Cloves1 pinch
• Fish sauce2 teaspoons
• Bean sprouts60 g
• Basil5 g
• Cilantro5 g
• Lime0.3

Contains: fish, celery,

Method

1. Halve the onion and ginger, skin on, and char them cut-side down in a dry frying pan over high heat for 5 minutes, until blackened: this gives the broth its smoky aroma.
2. Put them in a pan with the beef stock, cinnamon, aniseed and cloves, bring to the boil and simmer over low heat for 30 minutes, until the broth is deep and spiced.
3. Meanwhile put the beef sirloin in the freezer for 15 minutes so it slices more thinly. Rinse the bean sprouts, pick the basil and fresh coriander leaves and cut the lime into a wedge.
4. With 10 minutes left on the broth, cover the rice noodles with boiling water and leave for 8 minutes, until soft; drain and put them in the serving bowl.
5. Slice the beef paper-thin and lay it raw on the noodles.
6. Strain the broth, add the fish sauce, bring it back to a rolling boil and pour it straight over the beef, which cooks in seconds until pink; serve with bean sprouts, herbs and lime.