Thursday, September 16, 2010

Quick Beef Pho (Vietnamese Beef and Noodle Soup)

There is something about a good soup that lets you eat and enjoy it any time of the year. From the heartiest to the lightest nothing compares to home made soup.

This recipe is definitely no exception. I love the way the Asians combine noodles, vegetables and meat with a broth mix, add herbs to taste and voila - a soup that is literally a meal!

When I first read this recipe I didn't think it would work especially as I have previously made Chicken Pho, which was a tasty but challenging recipe. Unlike the Chicken Pho recipe this dish was on the table in under 30 minutes and tasted amazing.

The aroma that filled the house was mouth watering but it was the way the beef cooked in the broth that stole the show and left us all wanting more. This recipe is a definite keeper and will be on our menu again in the near future that's for sure..



Quick Beef Pho (Vietnamese Beef and Noodle Soup)
(recipe adapted from Delicious Magazine August 2009)

Serves: 6
Points per serve: 5

8 cups salt-reduced beef stock
2 cups water
2 thick slices ginger
1 onion, thinly sliced
2 garlic cloves, sliced
3 star anise
1 cinnamon quills, lightly bruised
2 tablespoons caster sugar
2 tablespoons fish sauce
freshly ground black pepper
250 grams flat rice noodles
200 grams snow peas
2 tomatoes, quartered
500g beef eye fillet, very thinly sliced
100 grams bean sprouts
1 long red chilli, seeds removed, thinly sliced
1/2 bunch fresh coriander
1/2 bunch fresh mint
1/2 bunch fresh basil
2 limes, quartered

Place stock and 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 over another saucepan, discard the solids and then return soup to the stove. Cover and return to the boil.

Meanwhile, prepare noodles according to packet instructions. Drain well.

Divide the noodles, top with snow peas and tomatoes. 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, limes and fresh herbs.

3 comments:

Pam said...

I would love a big bowl of this for lunch right now!

Misty said...

Going to show my ignorance here, but what are fish sauce and caster sugar?

Anonymous said...

Fish sauce is a condiment(sauce) derived from fish.. very essential in asian cuisine, and caster sugar is super fine sugar!