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Oct 8, 2009

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
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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