I N G R E D I E N T S

• 1 kg CKB round beef bola (all fat & sinew trimmed)
  
• 2 litres Beef Pho Stock*
• 1/2 tsp brown sugar
• 350g thick, rice noodles
• 2 cups bean sprouts
• 1 cup Thai basil leaves (roughly chopped)
• 1 cup fresh coriander (roughly chopped)
• 3 red chilies (thinly sliced)
• 2 green spring onions (thinly sliced)
• Juice of lime (or more to taste)

For the Beef Pho Stock:

• 1.5-2kg beef bones or oxtails
  
• 8cm piece of Ginger
• 4 Star anise
• 1 small cinnamon quill
• 3 cloves
• 1 tbsp salt
• 1 tbsp sugar
• 1/2 tbsp peppercorns
• 1 peeled onion, halved

M E T H O D

1. Wrap the beef in cling wrap and place in freezer about an hour before you plan on heating the soup. This will make it easy to cut wafer thin slices later.

2. Heat Beef Pho Stock*. Add the sugar and dissolve.

3. Place noodles in heatproof bowl, pour boiling water over them and leave for a few minutes to soften.

4. Cut thin slices of the beef as desired, and add to simmering stock just before removing from heat. Add lime juice once pot removed from heat, in order to retain the fresh citrus taste.

5. Spoon soup into bowls, add noodles and sprinkle with spring onion. Then divide chillies, coriander, basil and bean sprouts evenly, and sprinkle into the 6 bowls before serving.

*Beef Pho Stock:

Grill ginger and onion till caramelised. Smash a little with pestle or the back of a knife. Then, along with other ingredients add to large pot. Cover with 3.5 litres water. Bring to the boil. Reduce to low heat, and simmer for 2 hours. Refrigerate overnight, and then skim off too.

E X T R A

• Add chilli paste if you really want to clear the sinuses!

• Beef slices can be as rare or as well done as desired, by simmering it in the stock fore more or less time.

• To boost the ‘veggie value,’ try adding Chinese broccoli, sliced pak choy, or some enoki mushrooms.