2 September, 2015
Beef Pho
Beef Pho
Serves: 4
Ingredients:
- 2 litres C4K Kitchen’s Beef Stock or store bought stock
- 5cm piece of ginger, thickly sliced
- 4 cloves garlic, thickly sliced
- 1 large onion, thickly sliced
- 1 cinnamon quill
- 3 star anise
- 1/3 cup fish sauce
- 2 tablespoons caster sugar
- 375g flat rice noodles
- 400g beef eye fillet, very thinly sliced
- 1 cup bean sprouts
- 2 springs onions, sliced
- 1 red long chilli sliced
- 1/3 cup shredded fresh coriander
Method:
- Place the stock, ginger, garlic, onion, cinnamon, star anise, fish sauce and caster sugar into a soup pot and bring to the boil. Cover and reduce to a low heat and simmer for 20 minutes
- Prepare the rice noodles in accordance with the instructions on the packet
- Strain and discard all the solids, return the liquid to the soup pot and bring to the boil
- Divide the noodles between the 4 serving bowls, top equally with the bean sprouts and the finely sliced beef
- Pour the boiling soup over the top of the beef across all bowl
- Finally top with the spring onion, chilli and coriander
- Serve immediately.
Recipe Notes:
- Store covered in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.