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Beef pho noodle soup
Pho (pronounced “fur”) is traditionally eaten daily and my memories transport me back to Ho Chi Minh City, where I would sit down and enjoy the rich and hearty smell of the broth before digging into a big bowl. This broth is simmered down with real beef bones with multiple layers of umami through star anise, Chinese cardamom, cinnamon, and much more.
Sachie's Kitchen
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Ingredients
- 1 packet of Pitango’s pho beef bone broth
- 1-2 cloves of garlic, sliced
- 1 shallot (40 g), sliced
- 1 Tbsp cooking oil (neutral oil)
- ½ cup of water
- 1 cinnamon stick (optional)
- 1 star anise (optional)
- 200 g beef steak, thinly sliced
- 150 g dried rice noodles
- 200 g mung bean sprouts (washed)
- ½ lime, cut into wedges
- 1 long red chilli, thinly sliced
- ½ bunch coriander or Thai basil, leaves picked
Method
- Place a medium size pot over medium high heat and add oil. Sauté garlic and shallots for a couple of minutes or until soften.
- Pour the Pho bone broth, ½ cup of water, star anise and cinnamon stick into the pot and bring to a boil and reduce to simmer.
- Cook rice noodles as per pack instructions and drain. Divide the noodles between 2 serving bowls.
- Place the thinly sliced beef on top of the noodles and pour or ladle in the hot broth dividing between the two bowls. The heat of the broth ‘cooks’ the meat!
- Add the bean sprouts on top and garnish with lime wedge, fresh coriander, sliced chilli and / or deep fried shallots!
I prefer to use eye fillet but you can substitute with scotch fillet or sirloin steak.
If you prefer to use chicken, please cook the chicken first and add that to the pot and simmer with the broth.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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