Chilli beef pho
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A Vietnamese staple, pho (say “fahr”) is a fragrant broth poured over soft noodles and slivers of tender meat. It's like nothing you've ever tasted before
Ingredients
Dry rice noodles
200 g
Fresh red chilli
2 whole, thinly sliced
Beef stock
6 cup(s), (1.5L)
Lime juice
¼ cup(s), (60ml)
Fish sauce
¼ cup(s), (60ml)
Caster sugar
1 tbs
Cinnamon quill
1 whole
Star anise
2 individual
Fresh red chilli
1 whole, halved
Snow peas
150 g, halved
Sugar snap peas
150 g, halved
Beef fillet (tenderloin), raw
320 g, fat trimmed, thinly sliced (buy 400g)
Green shallot(s)
2 individual, (green) thinly sliced
Fresh basil
⅓ cup(s)
Instructions
1
Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
2
Meanwhile, halve 1 chilli and place in a large saucepan with stock, juice, fish sauce, sugar, cinnamon and star anise. Bring to the boil over medium-high heat. Boil, covered, for 10 minutes. Add snow and sugar snap peas and cook for 1 minute. Remove and discard cinnamon stick, star anise and chilli.
3
Thinly slice remaining chilli. Divide noodles and beef among serving bowls. Pour over hot stock mixture. Serve topped with sliced chilli, shallots, bean sprouts 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.