Phở bò

Ingredients

• 1.2 l beef broth
• 320 g rump steak
• 450 g flat rice noodles
• 2 pieces yellow onions
• 60 g fresh ginger
• 3 pieces star anise
• 1 piece cinnamon stick
• 4 tbsp fish sauce
• 1 tsp granulated sugar
• to taste fine salt
• 0.5 bunches Thai basil
• 0.5 bunches fresh cilantro
• 0.5 bunches fresh mint
• 2 pieces limes

Method

1. Cut the onions in half and split the ginger, then dry-toast them in a pot or under the broiler until the cut sides blacken in spots and smell sweet and smoky.
2. Pour the beef broth into a large pot, add the charred onions, ginger, star anise, and cinnamon, then simmer gently until the aroma is clean, spiced, and slightly sweet.
3. While the broth steeps, place the rump steak in the freezer for a few minutes to firm it up, then slice it as thinly as possible; the slices should almost fold without resistance.
4. Strain the broth to remove the aromatics, then season it with fish sauce, sugar, and salt; it should be quite salty, hot, and highly fragrant, as the noodles will mellow it out.
5. Cook the rice noodles in simmering water until they are supple but still chewy, then rinse them briefly to remove excess starch.
6. Warm the bowls with very hot water, empty them, then divide the well-drained noodles among them to prevent the broth from cooling too quickly.
7. Lay the raw beef slices loosely over the noodles, without packing them down, so they cook evenly upon contact with the broth.
8. Bring the strained broth to a rolling simmer, then immediately pour it over the beef until the meat changes color and stays pink in the center.
9. Finish with Thai basil, cilantro, mint, and lime wedges, then serve immediately while the herbs are still vibrant and the broth is piping hot.

Nutrition

Per serving

Energy

563 kcal

Protein

33.07 g

Carbohydrate

92.31 g

Fat

5.88 g

Fibre

5.61 g

Calcium

36.85 mg

Iron

0.32 mg

Magnesium

11.45 mg