Pho
Serves 4
Quick Dinners
Crowd Pleasers
Gluten Free
Clean, fresh, delicious & nutritious! Great winter soul food that won’t leave you feeling heavy!
Prep time – 15 minutes
Cook time 35 minutes
Ingredients
- 2 teaspoons sesame oil
- 1 large onion, peeled and roughly diced
- 4 cloves garlic, peeled and roughly diced
- 1 tablespoon ground coriander (cilantro)
- 1 teaspoon fennel seeds
- 4 star anise
- 2 tablespoons soy sauce (GF option)
- 1 tablespoon fish sauce
- 1 teaspoon dried chilli
- 2 litres beef stock (GF option)
- 1 tablespoon ginger, finely chopped
- 3 kaffir lime leaves, rolled and finely chopped
- 500g very thinly sliced beef steak or pork (I use minute steak cut into thin strips)
- 250 firm tofu, cut into large cubes
- 1 bunch bok choy, roughly chopped
- 200g flat rice noodles, precooked according to directions on the pack
Garnish Ingredients
- ¼ cup mint leaves, finely chopped
- ¼ cup coriander (cilantro) leaves, optional
- 1 small lime, cut into 8 wedges
- 1 cup bean sprouts
- chilli oil, to drizzle- optional
Cooking Steps
1
Add oil to a soup pot, next add onion, dried chilli and garlic to the pot and sauté on a medium heat.
2
Pour beef stock into the pot, add; kaffir lime leaves, ground coriander, fennel seeds, star anise, soy sauce, ginger and fish sauce.
3
Bring broth to the boil, then simmer for 25 minutes.
4
Meanwhile, cook the noodles according to packet instructions. Next, drain noodles in a colander/sieve and run them under cold water until noodles to remove any heat and thus stop any further cooking.
At this point shake any excess liquid off the noodles and divide them into 4 serving bowls, set aside.
5
Next, use a colander to strain the broth into a large bowl or pot, so that you are left with only the broth.
Return the broth to its original pot, increase to bring broth to a boil, then reduce back to a simmer.
Finally, while broth is simmering, add the beef strips, tofu and bok choy and simmer for only a minute.
To Serve
Carefully ladle the broth over the noodles, ensuring an even distribution of pho ingredients and broth.
To finish; garnish pho with bean sprouts, mint and/or coriander leaves and 1 to 2 wedges of lime.
Serve immediately … enjoy!