90 mins (mostly non-active cooking)
Aromatic, hearty, savoury broth, slight taste of red wine
Char grill ginger and onion on the open flame or using a heavy bottom skillet until black and fragrant. Take care not to burn yourself! Once the onion and ginger are well charred, turn off the heat, leave to cool. Peel off the burnt layer and rinse briefly to get rid of debris. Set aside.
In a large saucepan, heat up 1 tablespoon of oil and brown the meat, set aside.
Place the meat, all the marinade, spices, carrot, ginger, onion and 3 litres water into large stockpot. Bring to the boil, skim off the scrum in the stock. Simmer for 60 minutes.
Chop spring onion and corianders. Rinse the bean sprouts.
Heat 1 tablespoon of oil in a small pan. Add tomato paste. Stir fry the paste for few minutes. Add it to the stock pot. Bring the soup to boil. Season with 1 teaspoon salt or to your taste. Simmer for another 30
To prepare the fresh noodles, separate pho noodle and place it in a large pot or big mixing bowl. Pour in hot boiling water then drain straight away. OR heat the noodles in microwave on high for 1 minute.
Ladder the soup and meat to bowl. Top with chop spring onion and corianders. Serve with bean sprouts, Thai basil leaves and chilli sauce.