Name: Quick Beef Pho
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200g flat, wide rice noodles; 400g beef eye fillet; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp pepper; 2 litres of beef stock (or 3 beef stock cubes crumbled and 8 cups of water); 4 garlic cloves, peeled and bruised; 1 thumb ginger, sliced roughly; 2 star anise; 4 whole cloves; 2 tbsp fish sauce; 1 tbsp brown sugar; 2 handfuls of bean sprouts; 1/2 bunch coriander; 1 lime, sliced into wedges; Sliced chilli and spring onion to serve (optional)

Instructions

Cook rice noodles as per packet instructions, less 2 minutes. Rinse with cold water and set aside.
In a large pot, add all broth ingredients. Bring to a boil, then simmer uncovered on medium heat for 20 mins.
Season the beef with salt and pepper.
Heat the olive oil in a large pan on high heat. Sear the 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).
Slice the beef thinly. Arrange the noodles and beef in individual serving bowls. Ladle with broth; the heat from the broth will cook the beef to perfection.
Serve topped with bean sprouts, coriander, lime, sliced chilli and spring onion (if using).

Notes

Note 1 – You can completely bypass this step and place the beef into the serving bowls raw. The heat from the broth cooks the thinly sliced beef. Searing the beef first creates a more intense depth of flavour.

MAKE AHEAD AND LEFTOVERS – This Quick Beef Pho is best cooked and served immediately.