4 cup(s), (1L)
20 g, (5cm piece)
1 bunch(es), baby
dry rice noodles
200 g, (flat)
lean beef rump steak
360 g, thinly sliced, fat trimmed (buy 400g)
fresh red chilli
1 whole, deseeded, thinly sliced
1 individual, thinly sliced
- Add stock, cinnamon, star anise, ginger, soy sauce and 2 cups (500ml) water to a large saucepan. Bring to the boil, reduce heat to low and simmer, uncovered, for 15 minutes. Add baby bok choy and cook for 1 minute or until just wilted.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened. Drain noodles and divide among 4 serving bowls. Top with thinly sliced beef and ladle over hot broth. Serve pho sprinkled with fresh mint, coriander, chilli and shallots.