Beef Noodle Pho Soup
Also known as Pho Bo, this warming soup is sure to soothe the soul and nourish the body
1 1/2 litres beef stock (see our beef stock recipe)
100g beef fillet (slightly frozen), very thinly sliced
1/4 onion, finely sliced
1 cup bean sprouts
2 shallots, sliced
5 sprigs Thai basil
5 sprigs Vietnamese mint
2 birdseye chillies, finely chopped
4 lime wedges
Ingredients
200g rice-stick noodles1 1/2 litres beef stock (see our beef stock recipe)
100g beef fillet (slightly frozen), very thinly sliced
1/4 onion, finely sliced
1 cup bean sprouts
2 shallots, sliced
5 sprigs Thai basil
5 sprigs Vietnamese mint
2 birdseye chillies, finely chopped
4 lime wedges
Method
1. Place rice-stick noodles in a large bowl, cover with cold water and leave them to soak for 30 minutes.
2. Bring a large saucepan of water to the boil. Add noodles and stir for 30 seconds; drain and divide among 4 serving bowls.
3. Heat stock to a rolling boil. Meanwhile, arrange beef slices on top of noodles.
4. Pour stock into each bowl, garnish with remaining ingredients and serve.
Notes
Nutritional Info per serving
1,043 kJ (249 cal), 12g protein, 44g carbs, 3g fibre, 2g fat (1g sat fat), 723mg sodium
- Author:
- Photographer:
- Brett Stevens
