Vietnamese pho is a fragrant, elegant soup with subtle flavours and a chilli punch that will fill you up till dinner!
Put the steak in the freezer about 30 minutes before serving. (This will make it easier to slice thinly.)
Place the lemongrass, chilli, garlic and ginger in a mortar and pestle and pound to a paste. Season with salt and pepper.
Remove the steak from the freezer and slice thinly. Set aside.
Add the stock to a saucepan over medium heat and bring to the boil. Add the spicy paste, fish sauce and kaffir lime leaves and continue to simmer for about 5 minutes. Add the beef slices one at a time (use tongs), then add the bok choy.
Simmer for another 1–2 minutes.
To serve, fill each bowl with a handful of bean sprouts, some pieces of the beef and some bok choy. Pour the ‘pho’ or broth over the top. Add some Thai basil leaves, coriander, chilli and serve with a wedge of lime.
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