1 and a half onions, chopped
Large thumb of ginger, chopped
Salt and Pepper
1 tbsp fish sauce
4 carrots, chopped
The juice of 1 lime and extra wedges of lime
Coriander, roughly chopped
The chopped onions go into a saucepan pan with the chopped ginger and the coconut oil until onions are translucent.
Add the spices, salt and pepper to the pan along with the chopped carrots. Pour over the stock, add the fish sauce and soy sauce and simmer for about 25 minutes.
Put the steak in the freezer (someone once told me when making stir fry or soups with steak, putting the steak in the freezer for about 10-20 minutes can help you slice the steak into much thinner slices), and it really works. Once removed from the freezer, slice the beef into very thin slices. Place the thinly sliced raw beef in a bowl and put in the fridge until you are ready to serve the soup.
Cook the rice noodles for about 4 minutes and drain.
Pour the boiling hot broth over the top of the raw beef (this will cook it). Add the noodles and then add some bean sprouts and chopped coriander on top, drizzle lime juice and add a wedge to your bowl to top up. You can add soy sauce to taste.
Such a delicious Pho! I served it with some prawn crackers, great for dunking into the tasty broth.