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Easy Vietnamese Beef Pho
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| 1/2 454g pkg. | dry rice noodles |
| 5 | cloves |
| 3 | whole star anise |
| 2 | cinnamon stick |
| 2 tsp | coriander seeds |
| 1 tsp | fennel seeds |
| 1 tsp | black pepper corns |
| 1 tbsp | canola oil |
| 3 lbs | beef |
| 5 large thick slices | ginger |
| 1 large | sweet onion thickly sliced |
| 8 cups | cold water |
| 2 tbsp | light soy sauce |
| 2 tbsp | fish sauce |
| 1 tbsp | brown sugar |
| 1 tbsp | lime juice |
| Garnish | |
| Limes wedges | |
| Basil | |
| Mint | |
| Bean sprouts | |
| Hoisin sauce | |
Siracha hot chili sauce
1. Cover rice noodles with hot water in a medium bowl until ready to use.
2. Combine spices in a pot and set over medium. Cook stirring occasionally, until spices are toasted and fragrant, about 2 min. Transfer to a small bowl and set aside.
3. Add oil, brown beef and don't crown the pan. Add ginger. Transfer to bowl. Repeat. Add more oil if necessary add onion. Cook until brown, about 1 min. Add water. Scrap up any bits. Return beef (only if tough cut of meat), ginger and spices and any liquid to pot. Cover and simmer for 2 hours topping up water. Remove from heat.
4. Skim off and fat drain broth into a pot. Divide beef into bowls. Stir into broth soy, fish, sugar, lime juice and noodles. Place on stove top over med high heat and bring to a boil.
5. Divide into bowls on top of meat. Serve with lime wedges, basil, mint, bean sprouts, hoisin, and siracha.
Serves 4 445cals 35g protein 55g carbs 8g fat 3g fibre
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