Quick & Easy

Vietnamese beef, chicken and tofu soup (pho bo)

Fragrant, fresh and packed with crunch, heat and flavour, pho makes an excellent healthy lunch.
Vietnamese beef, chicken and tofu soup (pho bo)
1H 30M
1H 45M



1.Combine the water, beef, star anise, galangal and sauces in large saucepan; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, 20 minutes. Add chicken; simmer, uncovered, 10 minutes.
2.Combine sprouts, coriander, onion, chilli and juice in medium bowl.
3.Remove beef and chicken from pan; reserve stock. Discard fat and sinew from beef; slice thinly. Slice chicken thinly. Return beef and chicken to pan; reheat soup.
4.Divide tofu among serving bowls; ladle hot soup over top, sprinkle with sprout mixture.

Chinese-style firm tofu is best used for cutting into cubes for stir-fries, soups and salads, as it will hold its shape. Japanese-style silken tofu, on the other hand, is much creamier, softer and better for making dips, desserts or any recipe that requires the tofu to be smooth.


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