Pho Beef Noodle Soup

Pho Beef Noodle Soup


1 person made this

This is a meal-in-a-dish, satisfying yet light. The Chinese cardamom used in this pho tastes quite different to the green Indian cardamom.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 3cm fresh ginger, peeled
  • 1/4 cup Asian pink shallots, peeled
  • 6 cups beef stock
  • 1 whole Star Anise
  • 1 Herbie's Spices Brown Chinese Cardamom Pods
  • 500g rice noodles
  • 2 tablespoons garlic chives, chopped
  • 1 small onion, chopped
  • 180g good lean beef, sliced paper thin

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Fold ginger and shallots into foil, roast 20 minutes at 200 degrees C.
  2. Combine stock, ginger, shallots, star anise and cardamom. Simmer 30 minutes, set aside.
  3. Prepare noodles as per packet instructions.
  4. Remove spices from broth, place hot drained noodles in 4-6 bowls and divide chives and onion between bowls.
  5. Toss meat into boiling stock then ladle soup into bowls.

Additional Tips

If you can't find the Asian pink shallots, use standard shallots or spring onions.

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