Beef pho
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fragrant spices, tender beef, fresh chilli: get carried away with the authentic taste of Vietnam in this classic soup.
Ingredients
Beef stock
4 cup(s), (1L)
Cinnamon quill
1 whole
Star anise
1 individual
Fresh ginger
20 g, (5cm piece)
Soy sauce
1 tbs
Bok choy
1 bunch(es), baby
Dry rice noodles
200 g, (flat)
Beef rump steak, raw
360 g, thinly sliced, fat trimmed (buy 400g)
Fresh mint
¼ cup(s)
Fresh coriander
½ cup(s)
Fresh red chilli
1 whole, deseeded, thinly sliced
Green shallot(s)
1 individual, thinly sliced
Instructions
1
Add stock, cinnamon, star anise, ginger, soy sauce and 2 cups (500ml) water to a large saucepan. Bring to the boil, reduce heat to low and simmer, uncovered, for 15 minutes. Add baby bok choy and cook for 1 minute or until just wilted.
2
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened. Drain noodles and divide among 4 serving bowls. Top with thinly sliced beef and ladle over hot broth. Serve pho sprinkled with fresh mint, coriander, chilli and shallots.
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