Vietnamese Pho
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.
Ingredients
Serves: 6
- 3 1/2 litres 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
Directions
Preparation:15min ›
Cook:1hour20min ›
Ready in:1hour35min
- 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.
- Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
- Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
- 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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Reviews and Ratings
Global Ratings:
(96)
Reviews in English (64)
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! - 12 Jul 2009
Used different ingredients. Try chicken stock instead - 12 Jul 2009
Basically, I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic, rather than making your own broth or buying american beef broth. Happy eating!! - 05 Jan 2003 (Review from Allrecipes USA and Canada)