Vietnamese Beef, Chicken And Tofu Soup (Pho) - cooking recipe

Ingredients

1 lb boneless beef shank
1 None star anise
1 piece (1 inch) fresh galangal or ginger, halved
1/4 cup soy sauce
2 tbsp fish sauce
12 oz boneless skinless chicken breasts
1 1/2 cups bean sprouts
1 cup loosely packed fresh cilantro leaves
4 None green onions, thinly sliced
2 None fresh small red Thai chili peppers, thinly sliced
1/3 cup lime juice
10 oz firm tofu, cut into 3/4-inch pieces
None None Lime wedges, to serve

Preparation

Combine 3 quarts water, beef, star anise, galangal and sauces in a large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 30 mins. Uncover; simmer, for 20 mins. Add chicken and simmer, uncovered, for 10 mins.
Combine bean sprouts, cilantro, onion, chili pepper and lime juice in a medium bowl.
Remove beef and chicken from pan; reserve stock. Discard fat and sinew from beef; slice thinly. Slice chicken thinly. Return beef and chicken to pan; reheat soup.
Divide tofu among serving bowls; ladle hot soup over tofu. Sprinkle with sprout mixture. Serve with lime wedges.