Beef pho

Posted by adm On September - 15 - 2011

How to cook Beef pho


  • 1.5L (6 cups) beef consomme or beef strain
  • 1 cinnamon amaze
  • 2 star aniseed
  • 1/4 cup (60ml) lime succus
  • 2 tbs fish sauce
  • 375g pkt rice noodles
  • 650g beef tenia, excess fat cut
  • 200g bean sprouts
  • 4 green onions, ends cut, thinly sliced diagonally
  • 2-4 small fresh red chillies (or to tasting), thinly sliced
  • 1 cup Thai basil leaves

How to:

  • Combine beef consomme or strain, cinnamon stick and star anise in a medium saucepan over high oestrus. Bring to the moil. Reduce heat to medium and simmer for 5 minutes or until redolent. Stir in lime juice and fish sauce.

  • Cook rice noodles in a large pan of boiling water until just bid. Drain swell.

  • Slice beef into 5mm-thick slices. Heat a barbecue or chargrill pan on high-pitched. Lightly oil barbeque. Tag 1/3 of the beef and cook for 1 minute each side for rare or until cooked to your liking. Transfer to a plateful. Cook remaining beef in 2 more batches.

  • Divide noodles among serving bowls. Top with bean sprouts, scallion, chilly, basil and bellyache. Pour over hot stock and serve with extra linden, chilli and fish sauce.

  • Pho (pronounced 'fuh') is a traditional Vietnamese noodle soup popular for breakfast, lunch and dinner.

  • Hint

  • Coriander and mint leaves are other authentic additions to pho. Other variations feature chicken and sauces such as hoisin and hot chilli sauce.

  • Prepare time:20 min.

    Cooking time:15 min.

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