Beef Noodle Soup (Pho)
Beef rice noodle soup ( Pho) is the most famous of the many rice-based Vietnamese delicacies. The dish, which gained popularity as a breakfast option in the northern part of Vietnam, is now a favorite all over the country. The crystal rice noodles, Beef fragrant soup, aromatic lime, garlic, and chili pepper, as well as flavorful vegetables will captivate your senses.
Instructions
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Along with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce add the broth to a pan. Boil the broth, then reduce the heat to low. Cover and simmer for 20 minutes. Strain, then return the soup to the pan.
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Soak the rice noodles in a large bowl of boiling water and leave to soften for about 3 minutes. Drain and set aside.
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Slice the beef. To achieve lovely thin slices of pho beef we recommend partly freezing the beef first (or using frozen meat and slicing from partly defrosted).
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Divide the drained rice noodles, raw beef slices to the bowls. Cook the raw beef, which should still be a little pink.
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Serve garnished with bean sprouts and basil. Allow everyone to season their bowl with as much fresh chilli, lime or lemon juice, chilli sauce and hoisin sauce as they like.
Ingredients
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500gOrganic White or Brown Reisduft dried pho noodles
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500mlPho Broth
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2lFresh water
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1.5 pceGinger, peeled and sliced
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1 pceOnion, thinly sliced
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2 pceGarlic cloves, sliced
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3 pceStar anise
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1 pceCinnamon stick or piece of cassia bark
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1tbspCaster sugar
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3tbspFish sauce
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400 - 500gBavette or flat steak, sliced very thinly
