Name: Vietnamese beef, chicken and tofu soup (pho bo)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 3 litre (12 cups) water; 500 gram gravy beef; 1 star anise; 3 centimetre piece fresh galangal (15g), halved; 1/4 cup (60ml) light soy sauce; 2 tablespoon fish sauce; 350 gram chicken breast fillets; 1 1/2 cup (120g) bean sprouts; 1 cup loosely packed fresh coriander leaves; 4 green onions, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1/3 cup (80ml) lime juice; 300 gram firm tofu

Vietnamese beef, chicken and tofu soup (pho bo)

Fragrant, fresh and packed with crunch, heat and flavour, pho makes an excellent healthy lunch.

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Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

3 litre (12 cups) water

500 gram gravy beef

1 star anise

3 centimetre piece fresh galangal (15g), halved

1/4 cup (60ml) light soy sauce

2 tablespoon fish sauce

350 gram chicken breast fillets

1 1/2 cup (120g) bean sprouts

1 cup loosely packed fresh coriander leaves

4 green onions, sliced thinly

2 fresh small red thai chillies, sliced thinly

1/3 cup (80ml) lime juice

300 gram firm tofu

Method

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.
Note

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