Charred Beef Pho

• Beef Sirloin(500 g)
• Rice Noodles(250 g)
• Beef Broth(1.2 L)
• Onion(2)
• Ginger(40 g)
• Garlic(3 cloves)
• Star Anise(3)
• Cinnamon(1 tsp)
• Fish sauce(3 tbsp)
• Brown sugar(2 tsp)
• Soy sauce(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Bean Sprouts(150 g)
• Coriander(15 g)
• Fresh basil(15 g)
• Green Onions(4)
• Lime(2)
• Anaheim Peppers(1)optional
• Black pepper(1 tsp)
• Salt(1 tsp)

Method

1. 1

   Halve {Onion}, slice {Ginger} lengthways, and lightly crush {Garlic}. Thinly slice {Spring Onion}, roughly chop {Fresh cilantro} and {Fresh basil}, cut {Lime} into wedges, and slice {Chili pepper} if using.

   ~10 min

2. 2

   Slice {Beef steak} into thin bite-size strips. Season with half the {Black pepper}.

   ~8 min

3. 3

   Heat {Vegetable oil} in a large pot over high heat. Add the cut sides of the {Onion} and the sliced {Ginger} and cook until well charred in spots, 6 minutes. Add {Garlic}, {Star Anise}, and {Cinnamon} and cook for 1 minute more until fragrant.

   ~7 min

4. 4

   Pour in {Beef Stock}, then stir in {Fish sauce}, {Brown sugar}, {Soy sauce}, {Salt}, and the remaining {Black pepper}. Bring to a boil, then reduce to a gentle simmer for 35 minutes to build flavor.

   ~35 min

5. 5

   While the broth simmers, place {Rice Noodles} in a heatproof bowl, cover with boiling water, and soak for 8 minutes until just tender. Drain and set aside.

   ~8 min

6. 6

   Strain the broth back into the pot and discard the solids. Return to a simmer, add the sliced {Beef steak}, and cook gently for 2 minutes until just tender and folded into the broth. Add the drained noodles and half the {Bean Sprouts} for 1 minute to warm through.

   ~3 min

7. 7

   Ladle into bowls and top with the remaining {Bean Sprouts}, {Spring Onion}, {Fresh cilantro}, {Fresh basil}, {Lime}, and {Chili pepper} if using.

   ~1 min