Name: Pho bo
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 2 litre water; 1 litre beef stock; 1 kilogram beef chuck steak; 2 star anise; 8 centimetre piece fresh ginger (40g), grated; 1/3 cup (80ml) japanese soy sauce; 200 gram bean thread noodles; 1 1/2 cup (120g) bean sprouts; 1/4 cup loosely packed fresh coriander (cilantro) leaves; 1/3 cup loosely packed fresh mint leaves; 4 green onions (scallions), sliced thinly; 2 fresh long red chillies, sliced thinly; 1/4 cup (60ml) fish sauce; 1 lime, cut into wedges

Ingredients

2 litre water

1 litre beef stock

1 kilogram beef chuck steak

2 star anise

8 centimetre piece fresh ginger (40g), grated

1/3 cup (80ml) japanese soy sauce

200 gram bean thread noodles

1 1/2 cup (120g) bean sprouts

1/4 cup loosely packed fresh coriander (cilantro) leaves

1/3 cup loosely packed fresh mint leaves

4 green onions (scallions), sliced thinly

2 fresh long red chillies, sliced thinly

1/4 cup (60ml) fish sauce

1 lime, cut into wedges

Method

1.Place the water and stock in large saucepan with beef, star anise, ginger and soy sauce; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer about 30 minutes or until beef is tender.

2.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water; stand until noodles are just tender, drain.

3.Combine sprouts, herbs, onion and chilli in medium bowl.

4.Remove beef from pan. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly, return to same cleaned pan with broth; bring to the boil. Stir in fish sauce.

5.Divide noodles among soup bowls; ladle hot beef broth into bowls, sprinkle with sprout mixture and serve with lime wedges.

Round steak, gravy beef (shin) and skirt steak are all suitable meats for this recipe. Pho is a breakfast favourite throughout Vietnam, but can be eaten it any time of the day.
Note

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