To make the pho stock, place stock and 1 litre of water in a medium-sized pot over high heat. Add the ginger, garlic, star anise, cinnamon, fish sauce, salt and sugar. Bring to the boil. Reduce heat to low and let flavours infuse for 20 minutes.
Bring a large pot of water to the boil and cook the rice noodles as per packet instructions.
To serve, divide the noodles into 4 serving bowls, then layer the sirloin over the noodles. Pour over the hot pho stock.
Garnish and serve with onion, spring onion, mung beans, chilli, lemon and coriander. (Additional condiments could include chilli sauce, Vietnamese basil, or hoisin or fish sauces).
- Pho is a super-quick and easy soup, but it is really important to balance the flavours, as the secret to good pho is in the fragrant stock. The sirloin needs to be very finely sliced so it cooks quickly in the stock.
1 litre Foundation Foods beef or chicken stock
30 grams Ginger peeled and finely sliced
2 cloves of garlic finely sliced
3 Farro star anise
1/2 cup Squid Brand fish sauce
2 Farro cinnamon sticks
1 tablespoon Salt
1 tablespoon Caster Sugar
400 grams Rice Sticks
300 grams beef sirloin very finely sliced
2 spring onions finely sliced
1 bunch fresh coriander
100 grams Mung Bean Sprouts
1 bunch Vietnamese basil (if available)
2 red chillies finely sliced
1 Lemon quartered
1 small onion red or white, finely sliced into rings