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8 thin slices beef fillet; 2 portions rice noodles; 400 ml strong beef stock; 3 tbsp fish sauce; 0.5 tsp sugar; 2cm fresh ginger; 1 aniseed star; 2cm leek (white part); 1 chilli pepper; salt, coriander, lemon

Beef Pho Noodle Soup (Phở bò tái)

Slightly freeze the fillet so that you can slice it against the fibres extremely thinly. Pour boiling water over the noodles and leave to stand for 6-7 minutes (or check the packaging for the correct time). Peel the ginger and slice it thinly. Slice the pepper and leek into thin strips. Finely chop the coriander. Add the ginger, aniseed, fish sauce, salt, and sugar to the hot stock and bring to the boil. Lower the heat as much as possible and cook it for 5 minutes then bring it to the boil once again. Remove from the heat. Place the noodles in deep warmed bowls. Place the meat on top and pour over the hot stock. Sprinkle with coriander, chilli and leeks. After a couple of minutes you may add a slice of lime and a 1tbsp of fish sauce to taste. Serve immediately.

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