Quick Beef Pho

1. Cook rice noodles as per packet instructions less 2 minutes. Rinse with cold water and set aside.
2. In a large pot, add all broth ingredients. Bring to the boil, and then simmer uncovered on a medium heat for 20 mins.
3. Season beef with salt and pepper.
4. Heat oil in a large pan on high heat. Sear beef on both sides for 1-2 minutes per side to create a crust (so that the beef is seared all over but still raw in the centre). Allow to rest while broth cooks (note 1).
5. Slice beef thinly. Arrange noodles and beef in individual serving bowls. Ladle with broth, the heat from the broth will cook the beef to perfection (note 2).
6. Serve topped with bean sprouts, coriander, lime, sliced chilli and spring onion (if using).

Note 1: You can completely by-pass this step and place the beef into the serving bowls raw. The heat from the broth cooks the thinly sliced beef. I like to sear the meat first to create a more intense depth of flavour.

Note 2: I don’t bother straining the soup, I simply pluck out any spices as I serve.