pho soup
  • Servings: 6
  • 200g (7 oz) piece beef round steak, eye fillet or any other cut that doesn’t have too much connective tissue or fat
  1. For the broth, char the onion and ginger over a naked flame for 10-15 minutes or until blackened. Alternatively, roast them under a hot oven grill. Transfer the onion and ginger to a chopping board and scrape off most of the blackened skins. Lightly rinse the onion and ginger and then roughly chop. Set aside for later.
Food is from where I was born, Vietnam. My mom makes it a lot and I would say is my favorite food.