Vietnamese beef pho

Vietnamese beef pho

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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

  1. 1L (4 cups) beef stock
  2. 5cm piece of ginger, halved
  3. 1 onion, thinly sliced
  4. 2 garlic cloves, sliced
  5. 3 star anise
  6. 2 cinnamon quills, lightly crushed
  7. 2 tablespoons caster sugar
  8. 1/3 cup (80ml) fish sauce
  9. 350g flat rice noodles
  10. 350g beef fillet, thinly sliced
  11. 2 long red chillies, sliced
  12. 125g bean sprouts
  13. 1 handful basil leaves
  14. 1 handful mint leaves
  15. 1 handful coriander leaves
  16. 6 spring onions, thinly sliced

The instruction how to make Vietnamese beef pho

  1. 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.
  2. Meanwhile, cook noodles according to the packet instructions and drain well.
  3. 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 pho

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calories: https://schema.org
calories: NutritionInformation

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