Vietnamese beef pho
4
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Pronounced ‘fuh’, this popular Vietnamese noodle soup is a hit. With loads of flavour from the fresh herbs and spices, this will soon become a favourite!
Ingredients
Cinnamon quill
2 whole, sticks
Star anise
3 individual
Coriander seeds
2 tsp
Fennel seeds
1 tsp
Fresh ginger
1½ tbs, 5cm piece, thinly sliced
White onion
1 medium, halved
Beef, blade steak, raw
405 g, (Buy 450g), fat trimmed
Fresh lemongrass
1 piece(s), stick, bruised, (see tip)
Beef stock
6 cup(s), hot, (1.5 Litres)
Vermicelli rice noodles
100 g
Bean sprouts
75 g, fresh
Green shallot(s)
4 individual, thinly sliced
Fresh red chilli
2 whole, (long chillies), thinly sliced
Fresh coriander
¼ cup(s), leaves
Lime(s)
1 medium, wedges to serve
Instructions
1
Heat a large heavy-based saucepan over medium–low heat. Cook cinnamon, star anise, coriander and fennel seeds, stirring, for 2 minutes or until fragrant. Add ginger and onion and cook, turning occasionally, for 5–7 minutes or until lightly charred.
2
Add steak, lemongrass and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until the beef is very tender.
3
Transfer beef to a plate. Using 2 forks, shred meat and set aside. Strain broth into a clean saucepan, discarding solids. Heat broth over medium heat. Add noodles and simmer for 2 minutes or until tender.
4
Divide meat between 4 bowls. Ladle over noodles and broth. Top with bean sprouts, shallots, chilli and coriander leaves. Serve with lime wedges.
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