Medel
Beef Pho
Silky ribbons of rare beef swirl into fragrant, deeply spiced broth infused with charred onion, ginger, and toasted spices—cinnamon, star anise, and cloves—topped with fresh herbs, chilli heat, and a squeeze of lime that brings everything into brilliant balance.
⏱️65 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Pour beef stock and 500ml water into a large saucepan. Char the onion and ginger in a frying pan over high heat for 3–5 minutes until blackened on all sides, then add to the stock.
- 2In the same pan, toast the cinnamon stick, star anise, coriander seeds, and cloves for 2–3 minutes until fragrant, then add to the stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Strain the broth.
- 3Meanwhile, trim the fat from the sirloin steak and freeze for 15 minutes to make slicing easier. Slice thinly and refrigerate.
- 4Season the broth to taste with palm sugar, fish sauce, and soy sauce.
- 5Cook the rice noodles according to package instructions. Divide between two bowls and top each with the sliced beef.
- 6Bring the broth to a boil and pour into the bowls—the heat will cook the beef rare.
- 7Top each bowl with spring onions, sliced bird's-eye chillies, and fresh basil and coriander. Serve with lime wedges.