Pho Bo - Beef Noodle Soup
photo by Sackville
- Ready In:
- 20mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 450 g flat rice noodles
- 225 g bean sprouts
- 8 shallots, thinly sliced
- 4 tablespoons finely chopped coriander
- 225 g filet of beef, very finely sliced
-
For the broth
- 1 2⁄3 liters beef stock or 1 2/3 liters canned beef consomme
- 115 g piece fresh ginger, cut into matchsticks
- 2 sticks cinnamon bark
- 1⁄2 teaspoon coriander seed
- 3 pieces star anise
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 4 teaspoons fish sauce
-
To serve
- hoisin sauce, to taste
- chili sauce, to taste
- 2 limes, cut in half
- 2 fresh red chilies, finely sliced
- 1 bunch Thai basil
directions
- Make the broth by bringing the stock to a boil.
- Add the ginger, cinnamon, coriander seeds and star anise.
- Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
- Strain the broth and return to the pan, keeping hot over a low heat.
- Boil a pan of water and cook the noodles until al dente.
- When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
- Drain and divide the noodles among individual bowls.
- Add a handful of beansprouts, some shallots and coriander.
- Ladle the hot broth and beef over.
- At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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