Vietnamese Beef Pho

Vietnamese Beef Pho

Vietnamese Beef Pho


4 cups salt-reduced beef stock
2 cups water
1 thick slice of ginger
½ onion, thinly sliced
1 tsp Gregg’s crushed garlic
1 Gregg’s star anise
1 Gregg’s cinnamon quills, lightly bruised
1 tbls Chelsea caster sugar
40ml Nuoc Mam fish sauce
250g Banh Pho flat rice noodles
200g Silver Fern Farms beef eye fillet, very thinly
sliced (slightly frozen for better slicing)
1 cup bean sprouts
1 lime
1 long red chilli, seeds removed, thinly sliced
1/3 cup basil
1/3 cup mint
1/3 cup coriander

The Social Cooking Way

1. Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic, star anise,
cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil for a further 10 minutes.

2. Noodle instruction-If you’re using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander.

3. Divide the noodles among warmed soup bowls, then top with the thinly sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve with chilli, fresh herbs and a squeeze of lime Recipe developed by Eliott Brookes.

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