Name: Vietnamese beef pho
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 2 litre (8 cups) water; 1 litre (4 cups) beef stock; 1 kilogram chuck steak; 2 whole star anise; 8 centimetre piece fresh ginger, grated; 1/3 cup (80 millilitres) japanese soy sauce; 200 gram bean thread noodles; 1 1/2 cup (120 grams) bean sprouts; 1/3 cup loosely packed fresh mint leaves; 1/4 cup loosely packed fresh coriander leaves; 4 green onions, thinly sliced; 2 fresh long red chillies, thinly sliced; 1/4 cup (60 millilitres) fish sauce; 1 medium lemon, cut into six wedges

Ingredients

2 litre (8 cups) water

1 litre (4 cups) beef stock

1 kilogram chuck steak

2 whole star anise

8 centimetre piece fresh ginger, grated

1/3 cup (80 millilitres) japanese soy sauce

200 gram bean thread noodles

1 1/2 cup (120 grams) bean sprouts

1/3 cup loosely packed fresh mint leaves

1/4 cup loosely packed fresh coriander leaves

4 green onions, thinly sliced

2 fresh long red chillies, thinly sliced

1/4 cup (60 millilitres) fish sauce

1 medium lemon, cut into six wedges

Method

1.In a large saucepan, bring the water and stock with beef, star anise, ginger and soy sauce to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover, simmer 30 minutes or until beef is tender.

2.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Combine sprouts, mint, coriander, onion and chilli in medium bowl.

3.Remove beef from pan. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly, return to same cleaned pan with broth; bring to the boil. Stir in fish sauce.

4.Divide noodles among soup bowls; ladle hot beef broth into bowls, top with sprout mixture, serve with lemon.

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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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