Recipe by Wendy's Kitchen
The soup stock has to be extremely hot so it cooks the thin slices of beef in the bowl.
Top Review by GotsaLuvMe
Enjoyed this very much! My DH also really liked and said it was as good as "take out"! We used a pho paste fro an Asian food stoe and added it to the canned beef broth instead of adding the spices. We added lots of lime juice, bean sprouts, and cilantro, which is how we've always had it prepared in CA and IN. We usually don't add any chili sauce or hoisin, but occasionally will. This recipe is a keeper!
- 2 cups beef stock (store bought)
- 1 cinnamon stick
- 2 star anise
- 3 cm piece ginger
- 250 g flat rice noodles
- 3 bunches bok choy, halved and trimmed
- 400 g filet of beef, sliced very very thin
- 1⁄2 cup mint or 1⁄2 cup coriander leaves
- 1⁄2 red chile, sliced
- 1 red onion, sliced
Directions See How It's Made
- Place stock, cinamon, star anise and ginger in large saucepan. Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes.
- Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
- Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
- Divide noodles and beef amongst serving bowls and pour very hot stock over.
- Serve with mint, corander, chopped chilli and onions.