Beef pho with cellophane noodles
8
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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