Quick beef pho

Ingredients

• thumb-sized piece of ginger, sliced (skin on)
• 2 yellow onions, cut in half
• 2 cinnamon sticks
• 15ml (1 tbsp) coriander seeds
• 5ml (1 tsp) white peppercorns
• 3 star anise
• 2L (about 8.5 cups) beef stock
• 1 piece of rock sugar, roughly the size of your thumb
• 500g (1.1 lb) beef fillet, sliced thin against the grain
• 45ml (3 tbsp) beef tallow
• 30ml (2 tbsp) fish sauce (adjust to taste depending on the saltiness of the stock)
• 1 packet of rice sticks, soaked in cold water for 2 to 3 hours
• 200g (7 oz) bean sprouts
• 1 bunch of coriander
• 2 red chillies, sliced
• 2 fresh limes
• hoisin sauce for dipping

Directions

1. To make your "pho" soup, start by charring the ginger and onions over an open flame. If using electric, use a blow torch or toast in a dry pan over high heat.
2. Toast the spices in a saucepan over medium heat for 3-4 minutes until just fragrant. Then add the charred onions and ginger.
3. Next, add the beef stock along with the rock sugar. Simmer the soup for 30 minutes. In the last 5 minutes, add the beef tallow to imitate the fat beads typically found in pho.
4. Season the soup with fish sauce to taste.
5. Blanch a portion of noodles in boiling water for 2-3 minutes, drain well, then place into a hot bowl. Add the sliced beef and bean sprouts on top of the noodles. Ladle enough soup over to completely cover the noodles, ensuring it pours over the beef to slightly cook it.
6. Garnish with coriander, sliced chillies, a wedge of lime, and hoisin sauce on the side for dipping the meat.