Kongnamul Haejang Phở (Korean × Vietnamese)

Method

1. Heat a dry 20 cm frying pan and lay the onion halves cut side down with the ginger. Char them over medium-high heat for 5 min, until blackened in patches; this gives the broth a gentle sweetness and smoky depth.

   Add in this stepOnion, halved 1Fresh ginger, sliced 25 g

   medium-high heat

2. In a 20 cm pot, combine the water, anchovies, kelp, star anise and the charred onion and ginger, and bring to the boil over high heat. When it boils, lift out the kelp, turn down to medium-low heat and simmer for 20 min, then strain and return the clear broth to the pot.

   Add in this stepWater 1,500 mlLarge dried anchovies for stock (heads and guts removed) 15 gDried kelp (dashima) 8 gStar anise 1

   high heat→medium-low heat

3. While the broth simmers, soak the noodles in lukewarm water for 20 min. They are ready when they bend easily but are still white and firm.

   Add in this stepDried flat rice noodles (5 mm wide) 140 g

4. Add the sprouts to the strained broth, cover and boil over high heat for 5 min. Season with fish sauce, add salt if needed, and keep it at a rolling boil.

   Add in this stepSoybean sprouts 240 gFish sauce 3½ tspSalt to taste

   high heat

5. Bring a second 18 cm pot of water to a fierce boil over high heat. Blanch the soaked noodles one portion at a time for 30 sec, drain well and put them in bowls.

   high heat

6. Lay the beef slices over the noodles without overlapping, add the sprouts, then ladle the boiling broth straight over the beef so it turns from pink to grey. Top with spring onions, coriander, basil, chilli and chilli flakes, and squeeze over the lime.

   Add in this stepBeef sirloin, sliced paper-thin 140 gSpring onions 20 gCoriander (cilantro) 10 gThai basil 6 gBird's eye chillies, sliced 1Korean chilli flakes (gochugaru) 1 tspLime ½