Quick beef pho soup

Ingredients:

Pho soup

• 2 medium onions (about 450 g), peeled and cut into 0.5 cm thick circles.
• 12 cm of unpeeled ginger root, cut into 0.5 cm thick circles.
• 2 tsp rapeseed oil (canola)
• 2 tsp Chinese Five Spice Powder
• 8 cups lightly salted beef broth
• 200 g of thin dry rice noodles
• 2 tablespoons fish sauce
• 200 g thin slices of rare roast beef

Innings

• 1 cup bean sprouts
• 0.5 cup fresh basil leaves
• 0.5 cup fresh cilantro leaves
• 1/4 cup hoisin sauce
• 1/4 cup thinly sliced ​​green onions
• 1 jalapeño pepper, thinly sliced ​​(optional)
• 1 lime, cut into 8 wedges
• Special equipment: fine sieve

Preparation:

1. Position a rack on the top shelf of the oven and preheat the oven to broil. Combine the onion and ginger with canola oil on a baking sheet. Grill until the onion begins to char and brown around the edges, rotating the pan and tossing the onion and ginger halfway through, about 8 minutes.
2. In a large saucepan, bring salted water to a boil.
3. Heat a large saucepan over medium heat. Working quickly to prevent burning, add the Chinese seasoning and stir-fry until fragrant, about 10 seconds. Immediately add the broth and 2 cups of water, then add the fried ginger and onion. Bring to a boil, then reduce the heat to maintain a gentle simmer and simmer until the broth is fragrant, about 25 minutes.
4. Meanwhile, cook the rice noodles in boiling water for about 5 minutes. Drain thoroughly and set the noodles aside in a bowl.
5. Strain the broth through a fine sieve, then return it to the large saucepan, add the fish sauce and bring to a simmer.
6. Divide the rice noodles among four serving bowls. Arrange about 4 slices of beef on top of the noodles, overlapping them slightly. Pour 2.5 cups of broth over the beef and serve immediately with bean sprouts, basil, cilantro, hoisin sauce, green onions, jalapeño, and lime.