Vietnamese Beef Pho

• 4 cups beef stock
• 2 1/4 lb chuck steak
• 2 None whole star anise
• 1 (3 inch) piece fresh ginger, grated
• 1/3 cup Japanese soy sauce
• 7 oz bean thread noodles
• 4 oz bean sprouts
• 3-4 sprigs fresh mint, leaves picked
• 2-3 sprigs fresh cilantro, leaves picked
• 4 None spring onions, thinly sliced
• 2 None fresh long red chilies, thinly sliced
• 1/4 cup fish sauce
• 1 None medium lemon, cut into 6 wedges

1. In a large saucepan, bring 8 cups water, stock, beef, star anise, ginger and soy sauce to a boil. Reduce heat and simmer, covered, for 30 mins. Uncover and simmer for 30 mins, or until beef is tender.
2. Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water and let stand until just tender. Drain. Combine bean sprouts, mint, cilantro, onions and chilies in a medium bowl and toss to combine.
3. Remove beef from pan. Strain broth into a clean saucepan and discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly then add to broth. Bring to a boil then stir in fish sauce.
4. Distribute noodles between soup bowls. Ladle hot beef broth into bowls and top with bean sprout mixture. Serve with lemon wedges.

beef stock, chuck steak, star anise, fresh ginger, soy sauce, noodles, bean sprouts, mint, cilantro, spring onions, long red chilies, fish sauce, lemon

Taken from recipes-plus.com/api/v2.0/recipes/37309 (may not work)