From a recipe by Luke Nguyen (from Secrets of the
Red Lantern)

The secret to pho is in the quality of the bone broth. After that, it’s super easy! This traditional Vietnamese comfort food is perfect for any time of day but is often eaten for breakfast in Vietnam. It’s also great for when you’re feeling a bit under the weather.

Serves 4

1 litre (4 cups) beef bone broth, to which you have added a piece of ginger, a
cinnamon stick, 2 star anise, 3 cloves and 1 tblesp fish sauce.
800 g thin rice noodles (preferably fresh)
200 g beef flank cut into thin slices
200 g beef surloin, very finely sliced
NOTE: the easiest way to slice this finely enough is to freeze it, then allow to defrost just enough so that you can slice it with a sharp knife.
1 small white onion, finely sliced into rings
2 spring onions, finely sliced
1 bunch coriander, roughly chopped
100 g bean sprouts
1 bunch Vietnamese basil
2 red chillies, finely sliced
1 lemon, quartered

Boil a large saucepan of water. In a separate saucepan, bring the beef bone broth to
the boil.

Drop in the slices of beef flank. Simmer until beef is cooked, then remove beef
from broth and set aside.

Divide the noodle into four portions, then blanch them individually in the boiling water
for 30 seconds if they are fresh.
It will take a little longer for dried noodles to cook – bring them to the just al dente stage. Add the noodles to serving bowls, then layer the pieces of beef flank, then the raw surloin (this, as it is so thinly sliced, will cook in the heat of the broth).

Pour over the boiling broth and garnish with the white and spring onions and the coriander.

Serve with fresh bean sprouts, Vietnamese basil, chilli and lemon on the side. Additional
condiments can include chilli sauce, hoisin and fish sauce. Each diner adds their preferred combination.