Pho soup

Ingredients for 4 servings:

• 200 g beef fillet(s)
• 200 g rice noodles (ribbon noodles)
• 1 piece(s) of ginger root, approx. 2 cm
• 1 onion(s)
• 1 tsp cinnamon powder
• 5 carnations
• 1 ½ cardamom seeds
• 1.3 star anise
• 0.2 coriander seeds, optional
• 1.2 liters of beef broth
• 2 spring onions
• a few stalks of coriander
• 1 handful of mung bean sprouts, fresh
• ½ lime(s), juice
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

quick version

Freeze the beef fillet for about 30 minutes; it will be easier to slice thinly later while frozen. Soak the flat rice noodles in plenty of cold water for about 20 minutes, then drain. In the meantime, peel and grate or roughly chop the ginger, peel and quarter the onion. Sauté both in oil over medium heat for 2 minutes, add the cinnamon and all the spices, deglaze with the beef broth, and simmer for about 30 minutes. Meanwhile, rinse the mung bean sprouts, spring onions, and cilantro under running water. Finely slice the spring onion and chop the cilantro. Mix everything together and divide between the soup bowls. Cut the partially frozen beef fillet into wafer-thin strips. Pour the broth through a fine sieve into another pot. Season with lime juice (use carefully, as it quickly becomes sour), soy sauce, and fish sauce, and bring to a boil. Cook the beef fillet strips in the broth for 1 minute, remove, and then divide among the soup bowls. Now add the rice noodles to the hot broth and the bowls for 2 minutes. Tip: If you want to enjoy the soup the next day, please interrupt the cooking time with the lime juice, soy sauce, and fish sauce after boiling. Leave the following ingredients separate until ready to serve: the prepared broth, the soaked and drained rice noodles, and the fresh ingredients (cilantro, spring onions, mung bean sprouts, and raw beef fillet strips).