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 (2)
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
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