Phở, beef noodle soup

1. Wash the chili pepper and bean sprouts. Remove seeds from the chili and cut into very small pieces. Peel and mince the ginger.

2. Bring to a boil 1,2 litres of water with the pho stock. Add the chili, ginger and simmer for 30 minutes.

3. Meanwhile, immerse the rice noodles with boiling water and cook, covered, for 15 minutes. Drain and set aside.

4. Cut the raw meat into very thin slices. Wash, dry and thin out the basil and cilantro.

5. Divide the noodles into 6 shallow plates. Add the slices of raw meat on top and pour the broth over.

6. Sprinkle with sesame seeds, bean sprouts, basil and coriander. Serve immediately.

Photo credit: Sucré Salé