Vietnamese beef pho | Sainsbury`s Magazine

Ingredients

• 1 bunch of spring onions
• 75g root ginger, peeled and chopped
• 3 whole star anise
• 2 stems of lemongrass, finely chopped
• 1 tbsp palm sugar (or use demerara)
• 2 x 450g tubs fresh beef stock
• 3 nests of flat rice noodles (we used Mama)
• 1 tsp vegetable oil
• 1 x 225g rump steak
• 2 handfuls of bean sprouts
• 2 tbsp Thai fish sauce
• 1 lime, plus slices and wedges to serve
• 1-2 green bird eye chillies, sliced (use as much or as little as you like, depending on how hot you like it)
• a handful coriander, leaves only