Beef Pho
A fragrant Vietnamese noodle soup featuring tender sliced beef, aromatic herbs, and a rich broth infused with charred ginger, garlic, and warm spices. This comforting bowl is garnished with fresh bean sprouts, chilies, and herbs.
Ingredients
- •1 piece ginger
- •2 cloves garlic
- •1 whole shallot
- •6⅓ cups beef stock
- •1 whole star anise
- •1 stick cinnamon
- •3 teaspoons fish sauce
- •1 tablespoon palm sugar
- •7 ounces thin brown rice noodles
- •1 whole white onion
- •½ pound beef fillet
- •1 to taste black pepper
- •1 cup bean sprouts
- •2 whole red chilies
- •½ cup Thai basil
- •½ cup Vietnamese mint
Cooking Instructions
- 1.
Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8-10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10-15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.
30 min
