Beef pho
Ingredients:
- 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.