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Last updated: 20 May 2010

Vietnamese Beef Pho

  • (1)
  •   Easy  
  •  
  • Ready in: 1 hour 35 mins
Vietnamese Beef Pho
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Reviews (1)  |  Tweaks (1)
Added to favourites by 11 cooks
  • Prep: 15 mins  Cook: 1 hour 20 mins
  • Serves: 6
In this classic soup, paper-thin slices of raw beef are cooked with rice noodles in individual serving bowls into which hot spiced beef stock has been added. For a more authentic tasting pho, use pho stock cubes bought from an Asian grocer.

Recipe provided by:

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Ingredients

3.5L beef stock
1 large onion, sliced into rings
6 slices fresh ginger
1 stalk lemongrass
1 cinnamon stick
1 teaspoon whole black peppercorns
500g beef sirloin, cut into thin slices
250g beansprouts
1 bunch basil, leaves only
1 bunch mint, leaves only
1 bunch coriander, leaves only
3 fresh green chillies, sliced into rings
2 limes, cut into wedges
500g dried rice noodles
hoisin sauce, chilli sauce and fish sauce to serve

Preparation method

1. In a large stockpot, combine the stock, onion, ginger, lemongrass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover, simmering for 1 hour. Strain stock and keep hot.
 
2. Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
 
3. Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
 
4. Divide noodles among 6 large soup bowls and place raw beef slices on top. Ladle hot stock over noodles and beef and pass the platter of garnishes and sauces.
 
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More Tweaks (1)

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  • Tweak: Kj Used different ingredients:

    Try chicken stock instead

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  • This is a great place to start if you want to get into the vast array of amazing Asian soups. The serve yourself platter of sauces & herbs not only allows you to play with the various flavours and seasonigs ad hoc but it also makes this dish extremely easy to make. I found the standard liquid beef stock available at the supermarket a bit too strong so I have run straight out to the Asian grocers and gotten the pho stock cubes available there - my Vietnamese friend said that's how she makes it at home for a quick & easy midweek meal anyway. If I didn't get those I'd suggest trying a chicken stock instead. Lastly, don't be scared about just letting the soup cook the raw meat - you can see it cook straight away and leaves the meat so tender. Delicious!
    Posted: 12 Jul 2009 Easy
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