Pho recipe
Vietnamese beef pho Beef pho is a popular street food from Vietnam, with its delicious combination of fresh ingredients and a spicy, rich stock that cooks for hours. If you make the stock in advance, it will store in the freezer when you need an instant dinner. 1.5kg/3lb 5oz beef shin2kg/4lb 8oz beef bones1 large onion, left unpeeled and quartered5cm/2in piece fresh root ginger1 tsp fennel seeds1 tsp black peppercorns3 star anise5cm/2in piece cinnamon stick4 cloves2 bay leaves 1.5kg/3lb 5oz beef shin 2kg/4lb 8oz beef bones 1 large onion, left unpeeled and quartered 5cm/2in piece fresh root ginger 1 tsp fennel seeds 1 tsp black peppercorns 3 star anise 5cm/2in piece cinnamon stick 4 cloves 2 bay leaves 200g/7oz flat rice noodles (banh pho)1 large carrot, peeled and finely shreddedbunch spring onions, thinly sliced300g/10½oz beansprouts250g/9oz rump or sirloin steak, very thinly sliced and tenderised1–2 tbsp fish sauce, plus more if neededsmall bunch fresh coriander, finely choppedsmall bunch fresh mint, leaves only, finely choppedhandful fresh basil leaves, finely choppedsalt and freshly ground black pepper 200g/7oz flat rice noodles (banh pho) 1 large carrot, peeled and finely shredded bunch spring onions, thinly sliced 300g/10½oz beansprouts 250g/9oz rump or sirloin steak, very thinly sliced and tenderised 1–2 tbsp fish sauce, plus more if needed small bunch fresh coriander, finely chopped small bunch fresh mint, leaves only, finely chopped handful fresh basil leaves, finely chopped salt and freshly ground black pepper fresh coriander, mint and basil leaves, left whole2 limes, cut into wedgesfew Thai chillies, thinly sliced and deseeded, if preferredchilli oil or sauce such as srirachahoisin sauce (optional) fresh coriander, mint and basil leaves, left whole 2 limes, cut into wedges few Thai chillies, thinly sliced and deseeded, if preferred chilli oil or sauce such as sriracha hoisin sauce (optional) Method For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned.Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs.Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Recipe tips Beef bones can often be bought from a butcher (sometimes they are free!). You can also cook the stock in pressure cooker.