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Vietnamese beef pho
Vietnamese beef pho
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vietnamese beef noodle soup: delicate beef strips poached in fragrant broth at the table for ultimate tenderness.
Ingredients:
  • 1L (4 cups) beef stock
  • 5cm piece of ginger, halved
  • 1 onion, thinly sliced
  • 2 garlic cloves, sliced
  • 3 star anise
  • 2 cinnamon quills, lightly crushed
  • 40.00 gm caster sugar
  • 80ml fish sauce
  • 350g flat rice noodles
  • 350g beef fillet, thinly sliced
  • 2 long red chillies, sliced
  • 125g bean sprouts
  • 1 handful basil leaves
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 6 spring onions, thinly sliced
Instructions:
  • In a large saucepan, combine stock, ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce, and 1L (4 cups) water. Bring to a boil, then simmer over medium-low heat for 20 minutes. Strain the liquid, discarding the solids.
  • Cook the noodles according to the package instructions, then drain thoroughly.
  • To plate, separate the noodles into 4 bowls and add the sliced beef on top. Pour the hot stock over the noodles and beef, then garnish with chili, bean sprouts, basil, mint, coriander, and spring onions.

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