Put the beef fillet in the freezer briefly so it firms up slightly and is easier to slice thinly.
Toast the ginger, cinnamon stick and star anise in a large dry saucepan until fragrant. Pour in the beef stock and leave everything to infuse gently.
Cook the rice noodles according to the packet instructions, drain and divide them between bowls. Wash the coriander, mint, mung bean sprouts, lime and chilli and have everything ready.
Cut the beef fillet across the grain into thin slices and lay them on the warm noodles.
Strain the broth and pour it, boiling hot, over the noodles and meat. The meat cooks in the bowl.
Serve the soup and only add the coriander, mint, mung bean sprouts, chilli and lime at the table.
Good to know
Pho bo is one of my favourite soups. Delicate, fragrant, warming – and still light. Just right when you want the real thing.
Swaps
Beef fillet → chicken breast (protein, a little milder in flavour; cook it right through in the broth); flat rice noodles → shirataki noodles (if you're eating low-carb); beef stock → homemade bone broth (often a more intense flavour); mint → Thai basil (similarly fresh, with a more aromatic note)
Allergens
The recipe contains no refined sugar, but depending on the stock it can contain gluten or celery; for children, leave out the chilli. In pregnancy, simmer the beef in the broth until cooked through and only eat the sprouts heated right through. Contains: gluten.
