A classic Ramen dish, this beef pho is fresh and light, a perfect healthy Friday night option. We love the vibrant colours and fresh flavours that the herbs and chillis give to this dish. To allow the flavours to develop, you need to prepare this dish a day in advance.
1 kg/2 lb. beef short ribs
a 5-cm/2-inch piece of fresh ginger, sliced and pounded
1 onion, sliced
2 garlic cloves, sliced
3 whole star anise, pounded
2 cinnamon sticks, pounded
400 g/14 oz. dried rice stick noodles
350 g/12 oz. thinly sliced beef fillet
3 tablespoons fish sauce
1 teaspoon salt
1 teaspoon caster/granulated sugar
freshly squeezed juice of 1 lime
125 g/21 / 3 cups beansprouts, trimmed
2 red bird’s eye chillies/ chiles, chopped
a handful each of fresh Thai basil, Vietnamese mint and coriander/cilantro
6 spring onions/scallions, trimmed and sliced
Put the short ribs in a large saucepan, cover with cold water and bring to the boil.
Simmer for 10 minutes then drain and wash the ribs. Return them to the pan and add 2 litres/4 pints more cold water along with the ginger, onion, garlic, star anise and cinnamon. Return to the boil and simmer gently for 11/ 2 hours, or until the meat is tender.
Carefully remove the ribs from the stock and set aside to cool. Thinly shred the meat, discarding the bones. Strain the stock through a fi ne-mesh sieve/strainer and set aside to cool. Refrigerate both the meat and the stock overnight.
The next day, soak the noodles in a bowlful of hot water for 20–30 minutes, until softened. Drain well, shake dry and divide the noodles between large bowls.
Meanwhile, skim and discard the layer of fat from the cold stock and return the pan to a medium heat until just boiling. Stir in the shredded meat, beef fillet, fish sauce, salt, sugar and lime juice. Place the beef fillet on the noodles, spoon over the stock and top with the beansprouts.
Serve with a plate of the garnishes alongside for everyone to help themselves.
For more classic ramen dishes, check out Ramen.