Beef pho topped with chilli
6
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This hearty soup is on the table in less than half an hour.
Ingredients
Dry rice noodles
200 g, wide variety
Beef fillet (tenderloin), raw
320 g, (Buy 400g) fat trimmed, very thinly sliced
Chicken stock powder
3 tsp
Fish sauce
1 tbs
Lime juice
1 tbs
Green shallot(s)
2 individual, thinly sliced
Fresh red chilli
1 whole, deseeded, thinly sliced
Bean sprouts
150 g
Fresh coriander
1 cup(s), leaves
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Place the noodles in a heatproof bowl or large saucepan. Add enough boiling water to cover. Set aside for 10 minutes to soak. Drain and divide among serving bowls. Divide the beef among the bowls.
2
Place the stock powder, fish sauce and lime juice in a large heatproof jug or a saucepan. Add the 1.5L boiling water and, working quickly, stir to combine then pour over the beef. (This piping-hot beef mixture cooks the beef. To make sure it cooks evenly, avoid piling up the beef in the bowls.)
3
Top with the shallot, chilli, bean sprouts and coriander. Serve with lime wedges.
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