Put the beef in the freezer briefly so it firms up and can be sliced cleanly and very thinly. Then cut it into fine slices and set aside.
Toast the ginger, star anise and cinnamon stick in a dry saucepan until fragrant. Pour in the beef stock and let everything infuse gently, then remove the spices.
Season the broth with the fish sauce, soy sauce and a little salt. Meanwhile, cook the rice noodles according to the packet instructions, drain and divide between bowls.
Lay the raw beef on the hot noodles. Pour the very hot broth straight over the top so the meat cooks in the soup.
Get the mung bean sprouts, spring onion, Thai basil and chilli ready. Cut the lime into wedges.
Serve with the sprouts, spring onion, Thai basil, chilli and lime. Add more lime juice at the table to taste.
Good to know
When it needs to be quick but should still have real depth of flavour, this pho is just right. The broth is delicate, fragrant and surprisingly uncomplicated.
Swaps
Beef fillet → rump steak (similar protein content, often a little stronger in flavour); rice noodles → shirataki noodles (much more fibre, but a different texture); soy sauce → tamari (wheat-free, if gluten is an issue); beef stock → homemade bone broth (usually fewer additives, more body)
Allergens
Contains fish and soya; leave out the chilli for children. In pregnancy, don't put the beef into the bowl raw – cook it right through in the broth first – and only eat the bean sprouts once they're heated right through. Contains: gluten (soy sauce).
