Ingredients
- 1.2 litres beef stock
- 300 g beef sirloin in thin slices
- 250 g rice noodles
- 1 onion
- 1 piece of ginger, 4 cm
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- 2 tablespoons fish sauce
- 1 bunch coriander and basil
- 1 lime in quarters
Step-by-step
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- Put onion and ginger in the mixing bowl and chop 3 sec/speed 5.
- Saute 4 min/120°C/spoon speed to toast the aroma.
- Add the stock, the anise, the cinnamon and the cloves.
- Set 30 min/100°C/speed 1 to infuse the spices.
- Add the fish sauce and cook 5 min/100°C/speed 1.
- Strain the broth leaving it clean and aromatic.
- Cook the noodles separately and divide them into bowls.
- Place the raw sliced beef and pour the boiling broth to sear it.
- Serve with fresh herbs and lime to taste.
Tips
- The very hot broth cooks the beef in the bowl.
- Toasting the onion and ginger gives the characteristic flavour.
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