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Beef Pho

By Donna Hay

4.6

(6)

Image may contain Vase Plant Pottery Potted Plant Jar Planter Herbs Food Mint Dish Meal Pasta and Noodle
Photo by Chris Court, William Meppem

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

Recipe information

  • Yield

    Serves 4

Ingredients

1 (2 1/3-in) piece ginger, peeled and halved
2 cloves garlic
1 shallot, halved
6 1/3 cups beef stock
1 star anise
1 stick cinnamon
3 teaspoons fish sauce
1 tablespoon palm sugar
7 ounces thin brown rice noodles, cooked and drained
1 small white onion, thinly sliced
1/2 pound beef fillet, frozen for 2 hours and thinly sliced
Cracked black pepper
1 cup bean sprouts, trimmed
2 long red chilies, sliced
1/2 cup Thai basil leaves
1/2 cup Vietnamese mint leaves

Preparation

  1. Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10–15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.

Image may contain: Plant, Food, Turnip, Vegetable, Produce, and Rutabaga
From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSoupSoup/StewRice NoodleNoodlePasta & NoodlesVietnameseSoutheast AsianAsianBeefMeatThai BasilBasilHerbs & SpicesSproutVegetableMainDinnerGluten FreeNut FreeDairy FreeEasyWeeknight MealsMake AheadOne-Pot MealsSimmerHarper CollinsCookbooks

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