Pho-Inspired Beef Noodle Soup

Method

1. 1

   Prep the ingredients

   On a cutting board, slice the beef very thinly across the grain, cut the onion into wedges, slice the ginger, pick the basil leaves and cut the limes into wedges.

   Tip: Partly freezing the beef for 15 minutes makes thin slicing easier.

2. 2

   Infuse the broth

   In a large saucepan, bring the beef broth, ginger, onion and star anise to a boil over high heat, then simmer gently over low heat.

   18 min

   Tip: Keep the broth at a gentle simmer so it stays clear and flavorful.

3. 3

   Cook the noodles

   In a large pot of salted water over high heat, cook the rice noodles according to package directions; drain and divide among four soup bowls.

   6 min

   Tip: Rinse briefly with warm water if the drained noodles start sticking together.

4. 4

   Season the broth

   Remove the onion, ginger and star anise from the saucepan; stir in the fish sauce and season with 1/2 tsp salt and a few grinds of black pepper over medium heat.

   3 min
5. 5

   Finish and serve

   Arrange raw beef over the noodles, ladle the boiling broth into each bowl, and add bean sprouts, basil and lime; taste the broth and adjust with up to 1/4 tsp salt and a few grinds of black pepper.

   3 min

   Tip: Slice the beef very thinly so the hot broth cooks it quickly in the bowl.