Vietnamese Pho

Serves:

• 1 1/2 L Stock Shop Co Beef Stock
• 1 4-inch piece of ginger, skin removed
• 2 cinnamon sticks
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 6 star anise
• 6 whole cloves
• 1 black cardamom pod
• 1 tbsp salt
• 1 1/4 cup fish sauce
• 1 packet banh pho noodles, fresh
• 200 g sirloin steak, thinly sliced across the grain
• 1/4 cup onion, thinly sliced
• 1/4 cup coriander leaves, chopped
• 50 g mint leaves, fresh
• 100 g bean sprouts
• 50 g red chillies, thinly sliced
• 1 lime, cut into wedges
• Fish sauce (to serve)
• Hoisin sauce (to serve)

Directions

1. Add the Stock Shop Co beef stock in a pot and bring to a low simmer.
2. In a pan lightly char for around 3-4 minutes, or until fragrant, ginger, cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and black cardamon pods.
3. Remove ingredients from the pan and wrap up in muslin cloth and tie closed. Add the above muslin cloth to the beef stock and let lightly simmer for around 30-35 minutes. Remove the muzzling cloth from the pot and strain stock through a colander and put to side.

Assembly

1. Bring the broth to a gentle simmer over medium heat.
2. Rinse your banh pho noodles through a colander with cold water. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls.
3. Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and coriander.
4. Put the fresh mint leaves, bean sprouts, red chillies, lime, fish sauce and hoisin sauce onto the table and allow your guests to add however much they would like. Enjoy.