Traditional Vietnamese pho recipe

Serves: 4

Preparation time: 1 hour 45 minutes, plus overnight refrigeration

Cooking time: 15 minutes

Ingredients

1kg beef short ribs
5cm fresh ginger, peeled, sliced and pounded
1 onion, sliced
2 garlic cloves, sliced
3 whole star anise, pounded
2 cinnamon sticks, pounded
400g dried rice stick noodles
350g thinly sliced beef fillet
3 tbsps fish sauce
1 tsp salt
1 tsp caster sugar
Freshly squeezed juice of 1 lime
125g beansprouts, trimmed

To garnish:

2 red bird’s eye chillies, chopped
A handful each of fresh Thai basil, Vietnamese mint and coriander
6 spring onions, trimmed and sliced

Method

Step 1: Place the beef ribs in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes then drain and wash the ribs. Return them to the pan and add 2 litres more cold water along with the ginger, onion, garlic, star anise and cinnamon. Return to the boil and simmer gently for 1 ½ hours, or until the meat is tender.

Step 2: Carefully remove the ribs from the stock and set aside to cool. Thinly shred the meat, discarding bones. Strain the stock through a fine mesh sieve and set aside to cool. Refrigerate both the meat and the stock overnight.

Step 3: The next day, soak the noodles in a bowlful of hot water for 20 to 30 minutes, until softened. Drain well, shake dry and divide the noodles between four large bowls.

Step 4: Meanwhile, skim and discard the layer of fat from the cold stock and return the pan to a medium heat until just boiling. Stir in the shredded meat, beef fillet, fish sauce, salt, sugar and lime juice. Place the beef fillet on the noodles, spoon over the stock and top with the beansprouts.

Step 5: Serve the bowls of pho with a plate of the garnishes in the middle of the table for everyone to help themselves.

Recipe from Oodles Of Noodles by Louise Pickford (£16.99, Ryland Peters & Small), out now.

Easy dinner ideas: Traditional beef pho recipe