3.5ozdry rice noodles(100 gr), cooked according to packet's instructions
7ozbeef cutlets(200 gr)
some spring onion, sliced
some coriander leaves
some chili, sliced
some hoisin sauce
some lime wedges
Preparing The Base
Place shallots and ginger on a baking tray and grill in a preheated oven at 480ºF (250ºC) for 10 minutes or until charred.
Remove from the oven and once the shallots are not too hot to handle, remove the skin. Set aside.
Heat a pan on medium heat and add in all the spices. Dry toast them for a few minutes until they release their fragrances. Set aside.
Add beef stock, water, toasted spices and charred ingredients into a pot and bring it to a boil. Reduce to simmer for 20 minutes.
Strain and reserve the soup, discarding the rest. Pour the soup back into the pot and bring it back to a boil. Add in fish sauce, coconut sugar and mix well.
How To Serve
Place some cooked rice noodles into a bowl, followed by beef cutlets. Pour the boiling soup on the cutlets. The soup will cook them. Add more soup to your liking.
Finally add the spring onion, coriander leaves and chili. Serve immediately with some hoisin sauce and sriracha.
Variations Of Herbs And Veggies: Veggies: Add bean sprouts if you have them, they add texture. Herbs: Use Vietnamese or Thai basils, basils, or mint leaves.Types Of Beef For Pho: You can use thinly sliced sirloin, flank steak, or any lean meat.