Quick beef pho


Serves 4

2 onions, quartered
5cm piece ginger, peeled
3 star anise
1 cinnamon stick
1½ tsp coriander seeds
5 whole cloves
1.5L beef stock
350g sirloin steak
300g vermicelli noodles
1 tbsp reduced-salt soy sauce
2 tbsp fish sauce
2 red chillies, finely sliced
3 spring onions, trimmed and finely sliced
30g pack of coriander, roughly chopped

To serve:

1 lime, cut into wedges

  1. Heat a large saucepan over a high heat and add the onions and ginger. Cook in the
    dry pan for five minutes until aromatic and charred, then add the spices and cook for one minute longer.
  2. Add the stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  3. Using a sharp knife, slice the steak as thinly as possible.
  4. Meanwhile, cook the noodles according to package instructions. Divide the noodles amongst four bowls and place the beef slices on top.
  5. Strain the broth into a large pan, discarding the onion, ginger and spices. Stir through the soy and fish sauces.
  6. Ladle the strained broth over the noodles and beef. Top each bowl with the chillies, spring onions and coriander, and serve with lime wedges for squeezing over.

Per serving: 467kcals, 6.4g fat (2.5g saturated), 63g carbs (0.7g sugars), 36.1g protein, 3.2g fibre, 2.223g sodium