Easy Vietnamese Beef Pho
12 fl oz cups beef stock
24 fl oz water
1 onion, thinly sliced
1 carrot, thinly sliced
2 star anise
2 inch piece ginger, peeled, sliced
2-3 cilantro roots
2 garlic cloves, sliced
1 cinnamon quill
3 tbsp sugar
2-3 tbsp fish sauce
1 pack Silver Fern Farms Beef Flat-Iron Steaks (very thinly sliced)
5oz fresh or dried rice noodles, blanched
5oz baby bok choy
1 cup bean sprouts, 1⁄2 cup Vietnamese mint leaves, 1⁄2 cup coriander leaves, 1 red chilli, thinly sliced, lime wedges and hoisin sauce, to serve
Pour beef stock into a large saucepan. Add water, onion, carrot, star anise, ginger, cilantro roots, garlic, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 30 minutes. Strain, discard dregs. Season with salt and freshly ground pepper.
Divide rice noodles into 2 large bowls. Top with raw Silver Fern Farms Beef Flat-Iron Steak slices. Bring the stock mixture back to boiling point. Add bok choy and cook for 1 minute.
Ladle boiling stock over rice noodles and beef. This will be enough to cook the slices medium-rare. To serve, top with bok choy, bean sprouts, herbs and chilli (leave seeds in if you prefer more heat). Serve with lime wedges and hoisin sauce.