Pho normally takes hours to prepare, but with this speedy version, you can get it on the table in less than 40 minutes.
Ingredients
- 2L (8 cups) beef stock
- 2 thick slices ginger
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 3 star anise
- 2 cinnamon quills, lightly bruised
- 2 tablespoons caster sugar
- 1/3 cup (80ml) fish sauce
- 375g flat rice noodles
- 400g beef eye fillet, very thinly sliced
- 1 cup (80g) bean sprouts
- 1 long red chilli, seeds removed, thinly sliced
- 1/3 cup fresh basil leaves, to serve
- 1/3 cup fresh mint leaves, to serve
- 1/3 cup coriander leaves, to serve
Method
- Step 1Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil.
- Step 2Meanwhile, prepare noodles according to packet instructions. Drain well.
- Step 3Divide the noodles among warmed soup bowls, then top with the sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs.
Nutrition
2373 kj
Energy
7.9g
Fat Total
3g
Saturated Fat
3.9g
Fibre
42.6g
Protein
58mg
Cholesterol
3992mg
Sodium
77.6g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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