Last winter I was craving the noodle soup that was/is my diet when I was in Darwin..beef pho soup (pronounced fuh). Its a Vietnamese noodle soup that in Vietnam is had breakfast, lunch and dinner. This is a recipe that I ‘put together’ after googling the ingredients.
Its my version its not traditional by any means and Im not even sure that the measurments are right I sort have guessed them I go by tatse.
This is also a soup that my B2 and B3 love….much to my surprise and I made a big batch over the weekend.
Debbie’s Vietnam beef pho soup
What you will need:
- 10 cups of water
- 2 beef stock cubes ( I use massel brand)
- 1 cinnamon stick
- 2 star anise
- 2 cardamond pods
- 1 tbs lime juice (if you dont lime juice dont stress…its optional)
- 2 tbs fish sauce
- 375g pkt rice noodles
- 650g beef fillet, excess fat trimmed sliced finely. Thinner the better partially frozen is best.
- 200g bean sprouts
- 4 green onions, ends trimmed, thinly sliced diagonally
- 2-4 small fresh red chillies (or to taste), thinly sliced (optional)
- 1 cup celery
- sweet chilli sauce for serving optional..add to your own taste
- soya sauce for serving optional..add to your own taste
(and you could add finely sliced carrots or capsicum, bok choy also if you wanted)
How to:
- Combine beef stock cubes and water, cinnamon stick, cardamon pods and star anise in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until aromatic. Stir in lime juice and fish sauce.
- Cook rice noodles in a large pan of boiling water until just tender. Drain well.
- Slice beef into thin slices. I dont actually cook my beef. slice it so thin that the broth cooks it but just incase that freaks you out this is an alternative. Heat a barbecue or chargrill pan on high. Lightly oil barbecue. Add 1/3 of the beef and cook for 1 minute each side for rare or until cooked to your liking. Transfer to a plate. Cook remaining beef in 2 more batches.
- Divide noodles among serving bowls. Top with bean sprouts, green onion, chilli, cerlery and beef. Pour over hot stock and serve with extra lime, chilli, soya, sweet chilli and fish sauce.
Yum I hope you enjoy.
xxDeb
