In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it’s practically the national dish of Vietnam. It is incredibly good for you. Pho normally takes hours to prepare, but with this speedy version, you can get it on the table in less than 40 minutes.
Serves: 4
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
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2 thick slices of ginger
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1 onion, thinly sliced
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2 garlic cloves, sliced
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3 star anise
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2 cinnamon sticks, lightly bruised
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2 tablespoons caster sugar
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1/3 cup fish sauce
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375g flat rice noodles
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400g beef eye fillet, very thinly sliced
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1 cup bean sprouts
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1 long red chilli, seeds removed, thinly sliced
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1/3 cup each of basil, mint and coriander leaves, to serve
Method:
Place the stock and 2 cups water in a saucepan with ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil.
Meanwhile, prepare noodles according to packet instructions. Drain well.
Divide the noodles among warmed soup bowls, then top with the sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts.
Serve garnished with chilli and fresh herbs.