Beef Pho

harpercollins soup/stew vietnamese southeast asian asian beef beef tenderloin ginger chile pepper basil mint anise cinnamon wheat/gluten-free winter dinner

Donna Hay

Serves 4

Source

Ingredients

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

2 cloves garlic

1 shallot, halved

6 1/3 cups beef stock

1 star anise

1 stick cinnamon

3 teaspoons fish sauce

1 tablespoon palm sugar

7 ounces thin brown rice noodles, cooked and drained

1 small white onion, thinly sliced

1/2 pound 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

Method

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, chile, basil and mint to serve.