Pho Beef Noodle Soup

    1 hour 15 minutes

    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
    1 person made this

    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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