Vietnamese Beef 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.
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
- 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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