French Onion and Beef Pho

Peel and finely slice your brown onion[s]

Heat a large, wide-based pot with a knob of butter over a medium heat

Once melted, add the sliced onion and cook, covered, stirring occasionally, for 15 min or until they have softened and started to colour

Boil a kettle

Trim and chop your spring onion[s] in half, then cut lengthways into thin strips

Tip: Soak the spring onion strips in ice cold water and they will curl up!

Once the onions are starting to soften, transfer 1 tbsp per person of softened onion to a bowl and set aside for a garnish

Add your ketjap manis and ginger & garlic paste to the pot and cook, uncovered, for 3-4 min or until sticky and caramelised

Once the onion is sticky and caramelised, add your beef mince with your Chinese rice wine and cook for 3-4 min, breaking it up with a wooden spoon until slightly browned

Once slightly browned, add 850ml [1.1L] [1.5L] boiled water with your pho broth paste, beef stock mix and soy sauce and bring to the boil over a high heat

Once boiling, add your rice noodles cook for 6-7 min or until cooked with a slight bite and the beef is cooked through (no pink meat!) – this is your french onion pho