Name: Beef pho
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 litre (8 cups) salt-reduced beef stock; 2 cup (500ml) water; 4 centimetre (1½-inch) piece fresh ginger (20g), sliced thinly; 2 clove garlic, sliced thinly; 2 star anise; 2 cinnamon sticks; 400 gram (12½ ounces) rice stick noodles; 400 gram (12½ ounces) beef eye fillet, sliced very thinly; 1/3 cup (80ml) fish sauce; 2 tablespoon brown sugar; 4 green onions (scallions), sliced thinly; 1 cup (80g) bean sprouts; 2 fresh small red thai (serrano) chillies, sliced thinly; 1/3 cup lightly packed fresh thai basil sprigs; 1/3 cup lightly packed fresh mint sprigs; 1 medium_piece lemon (140g), cut into wedges

Beef pho

Fresh, spicy and deeply savoury, beef pho makes a great lunch, especially on those days when you need a bit of a pick-me-up.

Ingredients

2 litre (8 cups) salt-reduced beef stock

2 cup (500ml) water

4 centimetre (1½-inch) piece fresh ginger (20g), sliced thinly

2 clove garlic, sliced thinly

2 star anise

2 cinnamon sticks

400 gram (12½ ounces) rice stick noodles

400 gram (12½ ounces) beef eye fillet, sliced very thinly

1/3 cup (80ml) fish sauce

2 tablespoon brown sugar

4 green onions (scallions), sliced thinly

1 cup (80g) bean sprouts

2 fresh small red thai (serrano) chillies, sliced thinly

1/3 cup lightly packed fresh thai basil sprigs

1/3 cup lightly packed fresh mint sprigs

1 medium_piece lemon (140g), cut into wedges

Method

1.Place stock, water, ginger, garlic, star anise and cinnamon in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Remove ginger and spices from pan.

2.Meanwhile, add noodles to a large saucepan of boiling water. Remove from heat; stand 5 minutes. Drain.

3.Divide noodles among serving bowls, top with beef slices.

4.Stir fish sauce, sugar and onion into the stock mixture; bring to a simmer. Season to taste.

5.Ladle hot soup mixture over beef in bowls; top with sprouts, chilli and herbs. Serve with lemon wedges.

The heat from the soup cooks the beef. Thai basil is also called horapa; it has smallish leaves and a sweet aniseed taste. It is available from Asian grocers and some supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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