Beef pho topped with chilli
dry rice noodles
200 g, wide variety
lean beef fillet
320 g, (Buy 400g) fat trimmed, very thinly sliced
chicken stock powder
2 individual, thinly sliced
fresh red chilli
1 whole, deseeded, thinly sliced
1 cup(s), leaves
1 medium, cut into wedges, to serve
- 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.
- 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.)
- Top with the shallot, chilli, bean sprouts and coriander. Serve with lime wedges.