Steak pho recipe with rice noodles

Delicious noodle soup with different toppings.

Ingredients
Light main course for 4 persons

• 8 dl (homemade) beef stock
• 3 cm fresh ginger
• 1 dried pepper
• 1 bunch of spring onions
• 1 tsp sugar
• 2 tbsp fish sauce or 2 anchovies
• 1 cinnamon stick
• 2 pieces of star anise
• 1 tsp coriander seed
• ½ tsp fennel seed
• ¼ Chinese cabbage
• 200 g thick rice noodles
• 300 g steak
• 2 tbsp rice germ oil
• small bunch of coriander
• 6 sprigs of mint
• 1 red pepper
• 2 limes

Preparation
Cut the ginger into slices, the spring onion into pieces and the Chinese cabbage into thin strips. Heat the stock, add the ginger, white of the spring onion, fish sauce, sugar, spices and the Chinese cabbage and let everything simmer for 10 minutes. During that time you can nicely fry the meat. Sprinkle with salt and pepper first and fry in the hot oil or on the grill for two minutes per side. Then let it rest covered. Then cut into thin slices.

Pick the leaves from the mint, coarsely chop the coriander, cut the pepper into thin rings and a lime into thin wedges. Heat the noodles in the hot, fragrant stock. Divide among four bowls. Add the mint leaves, coriander, pepper, lime wedges, the green of the spring onion and the strips of steak. Squeeze the juice of the second lime over the soup. Serve immediately.

Photography:Aiala Hernando | Styling:Cyn Ferdinandus | Food Styling:Bart Stuart