Pho (Vietnamese Beef Noodle Soup)
Served in bowls - with a small dish of the fish sauce on the side as an accompaniment. You could bulk out the soup by adding fresh rice or egg noodles and some beansprouts.
MethodPlace the ribs, braising steak, onions, ginger, star anise, cloves, peppercorns and salt in a large pan and cover with cold water. Bring to the boil, cover and simmer for 3-4 hours.
For the nuoc cham, put all the ingredients into a food processor and blend to a fine paste.
Soak the rice noodles in cold water for 10-15mins, drain. Cook the rice noodles in a large pan of salted, boiling water until tender, drain and immerse in cold water.
To serve the dish, divide the noodles and bean sprouts into 4 bowls.
Take a large ladle and in it put a few slices of rump steak, spring onion and tomato and immerse into the soup. Hold it in the soup for 30-40 seconds, until the beef has browned slightly. Pour this over the noodles. Repeat for the other bowls.
Garnish with coriander sprigs, fresh chilli and serve with the nuoc cham.
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