Beef Pho

Ingredients for Beef Pho

• 1 (2 1/3-in) piece ginger, peeled and halved

• 2 cloves garlic

• 1 shallot, halved

• 1525ml beef stock

• 1 star anise

• 1 stick cinnamon

• 3 teaspoons fish sauce

• 1 tablespoon palm sugar

• 200g thin brown rice noodles, cooked and drained

• 1 small white onion, thinly sliced

• 230g beef fillet, frozen for 2 hours and thinly sliced

• Cracked black pepper

• 1 cup bean sprouts, trimmed

• 2 long red chilies, sliced

• 1/2 cup Thai basil leaves

• 1/2 cup Vietnamese mint leaves

Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10–15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chilli, basil and mint to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.