Vietnamese Pho SoupFrom huxter 7 years ago
- 8 cups good quality beef stock shopping list
- 350g rump or sirloin steak ,sliced extremely thinly across the grain shopping list
- 250g packet rice noodles shopping list
- 2 inch piece root ginger ,finely sliced and matchsticked shopping list
- 2 garlic cloves crushed shopping list
- 2 tbsp sambal oelek --chilli paste shopping list
- 2 tbsp brown sugar or palm sugar if you can get it . shopping list
- 2 tbsp fish sauce -Nam Pla shopping list
- 6 green onions ,sliced on the bias shopping list
- 200g bean shoots ,carefully washed and rinsed shopping list
- 3 or 4 handfulls of mixed herbs including mints ,Vietnamese mint ,any basil variety you have ,cilantro etc shopping list
- lime juice to taste shopping list
- finely sliced chilli to taste shopping list
- , shopping list
How to make it
- Bring your beef stock to the boil and add the ginger ,garlic ,sugar ,sambal oelek and fish sauce .Bring back to the boil and simmer 2 minutes .
- Plump the rice noodles with boiling water according to the packet directions ,and drain and keep aside ..
- To slice the beef thinly I part -freeze and cut as thinly as possible with my sharpest knife .
- To your serving bowls ,add the noodles ,bean shoots ,green onions and fresh torn herbs .
- Put the beef into the stock where it will cook in 30 seconds if its thin enough .
- Immediately ladle the broth and beef into the bowls
- Cover the herbs and greenery bit with the broth
- Add some lime juice to individual taste and offer finely sliced chilli to add extra oomph !
- An explosion of fresh flavours and chilli heat ,just the thing for a hot summers day meal
The Cookhuxter Mundoona, Australia
The Rating6 people
Delicious!joe1155 in Munchen loved it
A friend of mine tried to teach me how to pronounce Pho properly. Me, being of Norwegian descent, could not. However he did tell me to use lemongrass in it and that turned out great. So I made pho with a Norwegian accent.lasaf in St. Paul loved it
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