Vietnamese Beef Pho: Serves 4

Ingredients Quantity

  • 1.5 litres beef consomme
  • 80 to 100 ml fish sauce
  • 3 whole shallots bruised
  • 4 garlic cloves crushed
  • 3 star anise
  • 4 cloves
  • 1 knob ginger (5cm)
  • 1 thumbsized piece of cassia bark or 1 cinnamon quill
  • 2-3 tablespoons castor sugar
  • Light soya sauce to taste

Garnish

  • 250gm sirloin steak thinly sliced
  • 2 red birdseye chillis
  • 2 spring onions
  • 8-10 corriander sprigs 
  • 8-10 tablespmint leaves
  • 200g dried Rice Noodles
  • 1 lime cut into quarters
  • 2 shallots finly sliced

Method

1.   Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cassia bark, sugar, fish sauce. Bring to the boil and simmer over medium-low heat for 20 minutes. Strain, discarding solids.

2.   Meanwhile, cook noodles according to the packet instructions and drain well.

3.   To serve, divide the noodles among 4 bowls and top with the raw sliced beef. Ladle over the hot Pho stock, and then top with the chili, mint, coriander and spring onions and shallots.

 

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