Pho, otherwise known to you and I as noodle soup is a Vietnamese favorite. After being there for three weeks we understand why. This quick Vietnamese beef Pho removes the hours of broth making and replaces it with a mid week friendly stock version. Not only is the meal healthy and delicious , it’s now easy to make.
Quick Vietnamese Beef PhoPrint This
- 2L beef stock
- 2 thick slices ginger
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 3 star anise
- 2 tablespoons caster sugar
- 1/3 cup (80ml) fish sauce
- 375g flat rice noodles
- 400g beef, very thinly sliced
- 1 cup (80g) bean sprouts
- 1 long red chilli, seeds removed, thinly sliced
- 1/3 cup each of basil, mint and coriander leaves, to serve
1. Place stock and 2 cups (500ml) of water in a saucepan with ginger, onion, garlic, star anise, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes.
2. Strain, discarding solids, then return the soup to the pan.
3. Meanwhile, prepare noodles according to packet instructions. Drain well. Fry beef and set aside.*
4. Divide the noodles among warmed soup bowls, then top with the sliced beef fillet. Pour over the hot soup mixture and top with the bean sprouts.
5. Serve garnished with chilli and fresh herbs.
*Whilst conducting steps 1 and 2.