Quick Pho Soup with Beef

Ingredients:

Pho broth

• 2 tbsp beef bouillon cube
• 1 tbsp Vietnamese fish sauce
• 1 tbsp. white sugar
• 5 cm ginger root, thinly sliced
• Half a yellow onion, diced into large cubes
• A pinch of coarse salt
• 2 whole cloves
• 2 whole star anise
• 1 cinnamon stick
• Special equipment: a piece of gauze and kitchen string

Soup

• 240 g thin rice noodles, washed
• 240 g beef fillet or striploin steak, thinly sliced
• 1 cup Vietnamese basil leaves
• 1 cup bean sprouts
• 0.5 cups of cilantro leaves
• 5 jalapeño or serrano peppers, thinly sliced
• 4 green onions, thinly sliced ​​diagonally
• Half an onion, very thinly sliced
• 1 lime, cut into wedges
• Hoisin sauce, for serving
• Chili sauce, such as Sriracha, for serving

Preparation:

1. Pho broth:
   
   Combine the beef stock and 1 liter of water in a 2-liter saucepan and bring to a gentle simmer. Add the fish sauce, sugar, ginger, onion, and salt to the broth and reduce the heat. Wrap the cloves, anise, and cinnamon stick in a piece of cheesecloth and tie with string. Place the bag in the broth and simmer for at least 30 minutes but no more than 45 minutes.
2. After about 30 minutes, taste the broth and add salt if necessary. Strain the broth and return it to the pot. Set aside or proceed to assembling the pho.
3. Bring the broth to a boil. In a separate saucepan, bring the water to a boil. Using a sieve or basket, quickly drop the noodles into the water to heat and cook al dente, about 10-20 seconds. Drain the noodles and divide them among four bowls.
4. In each bowl, top the noodles with thinly sliced ​​beef, basil, bean sprouts, cilantro, jalapeño, and green onions (or whatever your guests prefer). Pour enough broth over the noodles to completely cover. Garnish each serving with a lime wedge. Pho is best served with Sriracha and hoisin sauces.