Vietnamese Beef Pho

1. 1

   In a large saucepan, bring 8 cups water, stock, beef, star anise, ginger and soy sauce to a boil. Reduce heat and simmer, covered, for 30 mins. Uncover and simmer for 30 mins, or until beef is tender.

2. 2

   Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water and let stand until just tender. Drain. Combine bean sprouts, mint, cilantro, onions and chilies in a medium bowl and toss to combine.

3. 3

   Remove beef from pan. Strain broth into a clean saucepan and discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly then add to broth. Bring to a boil then stir in fish sauce.

4. 4

   Distribute noodles between soup bowls. Ladle hot beef broth into bowls and top with bean sprout mixture. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.