BEEF PHO
Serves 4
Prep time: 20 mins
Cook time: 20 mins
Ingredients:
2 litres of beef stock
1 cinnamon stick or 2 teaspoons of ground cinnamon
3 star anise
1 large lime, juiced
2 tablespoons of fish sauce
375 gram pack of flat rice noodles
500/600 grams of beef rump, whole piece
1 tablespoon of olive oil
200 grams of bean sprouts
2 small bundles of bok choy (from a 3 bundle pack)
1/2 bunch of coriander, leaves roughly chopped
1 large red chilli, sliced (use as much or as little as you like)
Lime wedges and fried shallots are optional to serve
Method:
Place the beef stock, cinnamon and star anise into a large saucepan and bring to a boil. As soon as it starts to boil, turn it down to a gentle simmer for 10 -15 mins. Then add the fresh lime juice and fish sauce.
Cook the rice noodles as per packet instructions in a large saucepan. In the last minute of cooking, add in your bok choy to start cooking. Remove the bok choy and dry, roughly chop. Drain the noodles, run them through cold water to stop the cooking process and set them aside.
Heat a medium frypan or BBQ to medium heat. Add the olive oil and cook the rump on each side for about 1-2 minutes (depending on the thickness). I like my beef rare so judge the thickness of the rump and cook as desired. Transfer to a plate and let it rest for 5-10 mins. Then slice up into thin strips.
Divide the noodles among the bowls (you may need to run the noodles through a little cold water if they have gone sticky). Then add the hot stock to the bowls. Follow with the bok choy, bean sprouts, beef strips, coriander, chilli, lime wedges and fried shallots. YUM!!!!!