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Vietnamese pho (low-fat)
Vietnamese pho (low-fat)
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Heat soup stock until steaming to quickly cook thinly sliced beef in the bowl.
Ingredients:
  • 500ml beef stock
  • 1 cinnamon quill
  • 2 star anise
  • 3cm piece of ginger
  • 250g flat rice stick noodles
  • 3 bunches bok choy, halved, trimmed
  • 400g beef fillet or beef rump, trimmed, very thinly sliced
  • Fresh mint leaves, to serve
  • Fresh coriander, to serve
  • 1 fresh red chilli, sliced, to serve
  • Red onion, sliced, to serve
Instructions:
  • In a large saucepan over medium-high heat, combine stock, cinnamon, star anise, ginger, and 2 cups (500ml) water. Bring to a boil, then lower the heat to medium and simmer for 15 minutes to let the flavors meld together.
  • Place the noodles in a heatproof bowl and cover with boiling water to soften. Drain and set aside.
  • After straining the stock to remove solids, return it to the heat. Once boiling, add the bok choy and cook for 2 minutes until tender.
  • Distribute noodles and beef evenly into serving bowls, then pour steaming hot stock and vegetables over the top. The hot stock will cook the beef. Garnish with fresh mint, coriander, chili, and onion.

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