PHO BO - BEEF NOODLE SOUP

Pho Bo - Beef Noodle Soup image

Provided by Sackville

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

450 g flat rice noodles
225 g bean sprouts
8 shallots, thinly sliced
4 tablespoons finely chopped coriander
225 g filet of beef, very finely sliced
1 2/3 liters beef stock or 1 2/3 liters canned beef consomme
115 g piece fresh ginger, cut into matchsticks
2 sticks cinnamon bark
1/2 teaspoon coriander seed
3 pieces star anise
1 teaspoon caster sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 teaspoons fish sauce
hoisin sauce, to taste
chili sauce, to taste
2 limes, cut in half
2 fresh red chilies, finely sliced
1 bunch Thai basil

Steps:

Make the broth by bringing the stock to a boil.
Add the ginger, cinnamon, coriander seeds and star anise.
Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
Strain the broth and return to the pan, keeping hot over a low heat.
Boil a pan of water and cook the noodles until al dente.
When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
Drain and divide the noodles among individual bowls.
Add a handful of beansprouts, some shallots and coriander.
Ladle the hot broth and beef over.
At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.