Beef Pho

• 8 cups beef stock
• 3 inch piece fresh ginger, peeled, chopped
• 2 None cinnamon sticks
• 1/2 tsp coriander seeds
• 3 None star anise
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 16 oz fresh rice noodles
• 10 oz beef tenderloin, very thinly sliced
• 4 oz beansprouts
• None None sliced chili pepper, Thai basil, cilantro, spring onions and lime wedges, to serve

1. Pour stock into a large saucepan. Bring to a boil on high heat. Add ginger, cinnamon, coriander seeds and star anise. Lower heat to medium and simmer 15 mins. Stir in fish sauce, sugar, salt and pepper.
2. Strain broth through a sieve and return to saucepan. Bring to a boil on high and reduce heat to medium. Add noodles and cook 2 mins. Using tongs, lift noodles from broth and divide between serving bowls. Top with beef and beansprouts. Ladle hot broth into bowls. Top with chili pepper, herbs, spring onion and lime wedges to serve.

beef stock, fresh ginger, cinnamon sticks, coriander seeds, anise, fish sauce, sugar, salt, ground black pepper, rice noodles, beef tenderloin, beansprouts, chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/29400 (may not work)