Pho
Serves 6
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 15 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 whole star anise
- 2 tablespoons soy sauce (GF option)
- 1 tablespoon fish sauce
- 1 teaspoon minced chilli
- 2 litres beef stock (GF option)
- 1 stick of lemon grass (or 1 tablespoon store bought lemon grass paste)
- 3 kaffir lime leaves, rolled and finely chopped
- 600g beef sirloin steak (I use minute steak cut into thin strips)
- 200g flat rice noodles, precooked according to directions on the pack
Garnish Ingredients
- ½ cup mint leaves, finely chopped
- 1 cup bean sprouts
Cooking Steps
1
Add oil to a soup pot, next add onion, minced 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 and fish sauce.
3
For the lemon grass; bend the lemon grass stick in half (to release flavours) and add to the broth. Alternatively if using paste, just squeeze 1 tablespoon into the broth and mix to blend.
4
Bring broth to the boil, then simmer for 15 minutes. Meanwhile, cook the noodles according to the directions on the pack and set aside for serving.
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 and continue on a simmered heat.
6
Finally, add the beef strips and simmer for only a minute, until the beef is just cooked.
To Serve
Distribute cooked noodles evenly into serving bowls and carefully ladle the broth over the noodles, ensuring an even distribution of meat and broth.
To finish; garnish Pho with a generous amount of bean sprouts, mint leaves and wedge of lemon or lime (optional). Serve immediately … enjoy!