Vietnamese Beef Pho

• 7 cup beef stock
• 1 (2 inch) piece fresh ginger, peeled and chopped
• 2 sticks cinnamon
• 3 None whole star anise
• 1 tsp sugar
• 1/2 tsp coriander seeds
• 1 tbsp fish sauce
• None None hosin, to taste
• 1 None lemon, juiced
• 1 lb fresh rice noodles
• 8 oz very finely sliced beef fillet
• 3 cup beansprouts
• None None sliced red chili, to serve
• None None thai basil leaves, to serve
• None None cilantro leaves, to serve
• None None sliced green onion, to serve

1. Pour the stock into a large saucepan and bring to a boil over a high heat. Add the ginger, cinnamon, star anise, sugar and coriander seeds and reduce the heat to medium. Simmer for 15 mins, then stir in the fish sauce. Season to taste with lemon juice and hoisin sauce.
2. Strain the broth through a large sieve and return to the saucepan over a high heat. Blanch the noodles in broth for 2 mins, until softened.
3. Divide the noodles among serving bowls. Top evenly with beef and beansprouts.
4. Ladle the hot broth into bowls. Serve with chili, herbs and green onion.

beef stock, fresh ginger, cinnamon, star anise, sugar, coriander seeds, fish sauce, hosin, lemon, fresh rice noodles, beef fillet, beansprouts, red chili, thai basil, cilantro, green onion

Taken from recipes-plus.com/api/v2.0/recipes/28393 (may not work)