Vietnamese Beef Pho

1. Chop spring onions, quarter a lime, deseed and chop the red chilli. Prepare coriander leaves for both garnishing and soup, by removing the stems.

2. Cut a white onion into half, and pierce cloves into each half.

3. Cut beef shin into slices.

4. Separately blend shallots, ginger and garlic, until finely chopped.

5. In a medium-sized pot, heat cooking oil and sear the oxtail until slightly brown, then remove from pot.

6. In the same pot, add the onion halves with cloves, cinnamon sticks, nutmegs, and star anise.

7. When the onion halves are browned, add in the chopped shallots, ginger, garlic, and 30g of coriander leaves.

8. Fry until fragrant, and add palm sugar, beef stock, fish sauce, light soy sauce, seared oxtail and beef shin slices. Season with salt and pepper, bring to boil and simmer for about 90 minutes.

9. When the oxtail and shin slices are soft, add in the sirloin meat.

10. Remove oxtail from the soup and let them cool. Peel off the meat from the Oxtail and put them back into the soup.

11. In a separate pot, boil water, and cook the Vietnamese pho.

12. Once cooked, portion pho into bowls. Add in beef and soup, without the large onion and spices.

13. Enjoy with chopped onions, fried shallots, chopped chilli, mint leaves, Thai basil leaves, fresh bean sprouts, coriander leaves and a slice of lime.

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