BEEF PHO

Beef Pho image

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

Provided by Donna Hay

Categories HarperCollins Soup/Stew Beef Beef Tenderloin Ginger Chile Pepper Basil Mint Anise Cinnamon Wheat/Gluten-Free Winter Dinner

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 (2 1/3-in) piece ginger, peeled and halved
2 cloves garlic
1 shallot, halved
6 1/3 cups beef stock
1 star anise
1 stick cinnamon
3 teaspoons fish sauce
1 tablespoon palm sugar
7 ounces thin brown rice noodles, cooked and drained
1 small white onion, thinly sliced
1/2 pound beef fillet, frozen for 2 hours and thinly sliced
Cracked black pepper
1 cup bean sprouts, trimmed
2 long red chilies, sliced
1/2 cup Thai basil leaves
1/2 cup Vietnamese mint leaves

Steps:

Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8-10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10-15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.

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