Bring the warmth of South-East Asia to your kitchen with this popular Vietnamese street food – known as Phở bò in Vietnam.

Ingredients

• 12 cups beef stock
• 4 green shallots, sliced
• 3 cm piece ginger, sliced
• 4 star anise
• 2 sticks cinnamon
• 12 peppercorns
• 12 coriander seeds
• 200 g rice noodles
• 2 Tbsp fish sauce
• 1 Tbsp grated palm sugar or brown sugar
• 1 Tbsp lime juice
• 400 g beef eye fillet steak, trimmed of excess fat, thinly sliced
• 2 cups bean sprouts, trimmed sliced
• 1 cup Thai basil sprigs
• 1 cup coriander sprigs
• 2 red chillies, thinly sliced
• Extra 2 green shallots, thinly sliced diagonally
• 1 lime cut into wedges, to serve

Method

1. Put stock, shallot, ginger, star anise, cinnamon sticks, peppercorns and coriander seeds in a large deep saucepan over a medium heat.
2. Bring to the boil, then reduce heat to low and simmer, partially covered, for 40 minutes to infuse flavours.
3. Remove from heat and set aside to cool. Meanwhile, prepare rice noodles following pack instructions.
4. Strain stock mixture through a fine sieve into a large bowl. Return stock to saucepan. Add fish sauce, palm sugar and lime juice. Bring mixture to a simmer.
5. Divide noodles among serving bowls. Ladle hot soup over noodles and put beef in centre of soup (the soup will cook the beef).
6. Top with bean sprouts, basil, coriander, chilli and extra shallot. Serve immediately with lime wedges on the side.

Proposed Packaging: Our heavy weight food containers come with a lid. Add a pair of EnviroCutlery™ chopsticks and spoon to each bowl.