ZUC­CHINI NOO­DLE BEEF PHO

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s For Dinner? -

1 litre (4 cups) beef bone broth

2 cups (500ml) wa­ter

5cm piece fresh gin­ger, sliced thinly

2 cloves gar­lic, sliced thinly

1 whole star anise

2 cin­na­mon sticks, bro­ken

2 ta­ble­spoons fish sauce

½ tea­spoon un­re­fined su­gar

(see cook’s notes)

4 small zuc­chini (360g), spi­ralised

into noo­dles (see cook’s notes)

400g piece beef fil­let, sliced thinly

1 fresh long red chilli, sliced thinly

1 cup (80g) bean sprouts

1 cup fresh thai basil leaves

1 cup fresh mint leaves

1 cup fresh co­rian­der leaves

4 green onions, sliced thinly

1 Place broth, the wa­ter, gin­ger, gar­lic, spices, sauce and su­gar in a saucepan; bring to the boil. Re­duce heat to low-medium; sim­mer for 20 min­utes. Strain through a fine sieve into a heat­proof bowl; dis­card solids. 2 Di­vide zuc­chini noo­dles among bowls; top with raw sliced beef, then ladle over hot stock. Serve topped with chilli, bean sprouts, herbs and green onion.

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