VIET­NAMESE BEEF PHO

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 20 MINS

7 cups beef stock 3cm piece gin­ger, peeled, chopped 2 cin­na­mon sticks 3 star anise 1 tsp caster sugar ½ tsp co­rian­der seeds 1 tbsp fish sauce 450g fresh rice noo­dles 250g beef fil­let, very finely sliced 1 cup bean sprouts sliced chilli, Thai basil, co­rian­der, green onion, lemon wedges, to serve

Pour stock into large saucepan and bring to boil on high. Add gin­ger, cin­na­mon, star anise, sugar and seeds. Turn down heat to medium. Sim­mer 15 mins. Stir in fish sauce and sea­son to taste.

Strain broth through a large sieve and re­turn to saucepan over high heat. Blanch noo­dles in broth 2 mins un­til soft­ened.

Di­vide noo­dles among serv­ing bowls. Top evenly with beef and bean sprouts.

La­dle broth into bowls. Serve with sliced red chilli, herbs, green onion and lemon.

“T his tasty broth will make you sigh with hap­pi­ness.” Kylie Robertson, Art Di­rec­tor

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.