Beef Pho
Beef Pho
Slices of beef brisket and fragrant spices gently bubble away in a slow cooker or on a back burner, filling your home with star-anise perfume all afternoon.
Servings
4
Prep time
Cook time
Recipe
Gluten-free
Ingredients
- 1L beef broth
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1 tbsp finely grated ginger root
- 3 cinnamon quills, broken in half
- 3 star anise
- 60mL fish sauce
- 2 tbsp coconut sugar or rapadura
- ½ bunch fresh mint leaves, preferably Vietnamese mint
- ½ bunch fresh coriander leaves
- ½ bunch fresh basil leaves, preferably Thai basil
- 100g bean sprouts
- 500g beef strips
- 375g ribbon rice noodles
- 1 lime, quartered
Method
- In a large pot, heat broth, onion, garlic, ginger, cinnamon, star anise, fi sh sauce and coconut sugar. Bring to a rolling simmer for 20 mins. Take care not to boil.
- Meanwhile, wash herbs and sprouts and place on a plate or in a bowl.
- Bring a second pot of water to boil. When beef broth has 5 mins remaining, add noodles to the second pot and cook to al dente (follow packet instructions for cook time).
- Divide noodles between 4 bowls.
- Strain solids off broth and return broth to heat. Bring to a boil and then drop in beef strips.
- Turn off immediately and divide beef between bowls. Ladle broth into bowls.
- Top with bean sprouts, picked herb leaves and squeeze of lime. Serve immediately.
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