Beef pho with cellophane noodles
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
It’s no wonder the Vietnamese prize this soup so highly. The mix of flavours between the beef, mint, ginger and chilli are a sweet, sour and savoury taste sensation!
Ingredients
Beef rump steak, raw
400 g, (buy 500g), fat trimmed, thinly sliced
Beef stock
4 cup(s), (1L), salt-reduced
Brown onion
1 medium, coarsely chopped
Star anise
2 individual
Fresh ginger
25 g, (5cm), thinly sliced
Cardamom
5 whole, pods, bruised
Glass or cellophane noodles
125 g
Bean sprouts
1 cup(s), (80g), trimmed
Fresh mint
2 tbs, finely shredded
Fresh coriander
2 tbs, finely shredded
Fresh red chilli
1 whole, deseeded, thinly sliced
Fresh basil
½ cup(s), (Thai), to garnish
Instructions
1
Combine stock, 2 cups (500ml) water, onion, star anise, ginger and cardamom in a large saucepan. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced. Strain stock into a large saucepan. Discard solids.
2
Add beef and noodles to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until noodles are tender and beef is cooked to your liking. Stir in sprouts, mint and coriander. Ladle pho among serving bowls. Serve topped with chilli and basil.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.