Pho is a traditional Vietnamese soup, where thin strips of beef are ‘cooked’ in a hot, aromatic stock in the serving bowl – this keeps the meat meltingly tender.
The ingredient of Vietnamese beef pho
- 1L (4 cups) beef stock
- 5cm piece of ginger, halved
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 3 star anise
- 2 cinnamon quills, lightly crushed
- 2 tablespoons caster sugar
- 1/3 cup (80ml) fish sauce
- 350g flat rice noodles
- 350g beef fillet, thinly sliced
- 2 long red chillies, sliced
- 125g bean sprouts
- 1 handful basil leaves
- 1 handful mint leaves
- 1 handful coriander leaves
- 6 spring onions, thinly sliced
The instruction how to make Vietnamese beef pho
- Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 20 minutes. Strain, discarding solids.
- Meanwhile, cook noodles according to the packet instructions and drain well.
- To serve, divide the noodles among 4 bowls and top with the sliced beef. Ladle over the hot stock, then top with the chilli, bean sprouts, basil, mint, coriander and spring onions.
Nutritions of Vietnamese beef phocalories: