Medel
Nöt Pho
Siden mjuka remsor av rå nöt snurrar in i en doftrik, djupt kryddad buljong infuserad med rostlöken, ingefära och rostade kryddor—kanel, stjärnanis och nelikor—toppad med färska örter, chilihet och en skvätt lime som för allt i perfekt balans.
⏱️65 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ 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.