Beef Pho
Beef Pho
Prep time: 20 minutes Cook time: 20 minutes
Ingredients
- 2 litres beef stock
- 2 teaspoons ground cinnamon or 1 cinnamon stick
- 3 star anise
- 1 lime large, juice squeezed
- 2 tablespoons fish sauce
- 375 g rice noodles packet
- 2 bundles bok choy small (from a 3 bundles pack)
- 1 tablespoon extra virgin olive oil
- 500–600 g beef rump steak whole piece
- 200 g bean sprouts
- 1/2 bunch coriander leaves roughly chopped
- 1 red chilli large, sliced (use as much or as little as you like)
- lime wedges optional
- fried shallots optional
Instructions
- Place the beef stock, cinnamon and star anise in a large saucepan and bring to the boil. As soon as it starts to boil, turn it down to a gentle simmer for 10–15 minutes. Then add the lime juice and fish sauce.
- Cook the rice noodles as per packet instructions in a large saucepan. In the last minute of cooking, add the bok choy. Remove the bok choy and dry, then roughly chop. Drain the noodles, run them under cold water to stop the cooking process and set aside.
- Heat a medium frying pan or barbecue 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 and cook as desired. Transfer to a plate and rest for 5–10 minutes. Slice 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, beef strips, bean sprouts, coriander, chilli, lime wedges and fried shallots. Yum!
Nutrition
Calories: 471kcalCarbohydrates: 91gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1886mgPotassium: 1138mgFiber: 4gSugar: 6gVitamin A: 155IUVitamin C: 28mgCalcium: 91mgIron: 3mg
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