Rare Beef Pho
- Fish
There’s nothing quite like a pho in the winter: fragrant, warming, fresh. If you thought this delicious little soup was too ambitious to recreate at home, think again! We’ve given you all the stable ingredients, aromatic spices and top quality beef need to conjure up the authentic flavours of Ho Chi Minh City.
Ingredients
2 cube
beef stock
1 packet
Star Anise & Cinnamon Stick
1 knob
ginger
1
white onion
1
long red chilli
½
lime
⅔ packet
Rice Stick Noodles
1 bag
snow peas
1 steak
beef rump
1 bunch
thai basil
1 bunch
coriander
Not included in your delivery
4 cup
water
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, peel and slice the ginger. Finely slice the white onion and chilli, and very thinly slice the beef rump. Juice the lime. Trim the snow peas and slice diagonally. Pick the thai basil and coriander leaves.
Place the beef stock cubes, water, star anise & cinnamon stick, ginger, half the white onion and half the chilli in a large saucepan and bring to the boil. Stir to ensure that the cubes have dissolved. Reduce the heat to medium and simmer for 15 minutes, or until fragrant. Stir in the lime juice and fish sauce. Remove the ginger, star anise and cinnamon stick with a slotted spoon and discard. Tip: Taste and adjust seasoning by adding a pinch of sugar or a splash of soy sauce if you like.
Meanwhile, cook the rice stick noodles in a medium saucepan according to the packet directions. Add the snow peas in the last 2 minutes of cooking. Drain.
Divide noodles and snow peas between bowls. Top with the sliced beef and remaining onion. Ladle over the hot stock (the heat will gently cook the beef) and top with thai basil, coriander and remaining chilli. Tip: If you’re not keen on the idea of adding raw beef to your soup (even though the hot stock should cook it to perfection), you can choose to add it to the hot broth while it’s still over the heat until cooked to your liking.
