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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We eat this Vietnamese Pho Beef Soup all summer when our fresh herbs are plentiful .Dozens of cheap and cheerful Vietnamese cafes keep the uni students of Melbourne going on this staple soup. Ingredients:
8 cups good quality beef stock |
350g rump or sirloin steak ,sliced extremely thinly across the grain |
250g packet rice noodles |
2 inch piece root ginger ,finely sliced and matchsticked |
2 garlic cloves crushed |
2 tbsp sambal oelek --chilli paste |
2 tbsp brown sugar or palm sugar if you can get it . |
2 tbsp fish sauce -nam pla |
6 green onions ,sliced on the bias |
200g bean shoots ,carefully washed and rinsed |
3 or 4 handfulls of mixed herbs including mints ,vietnamese mint ,any basil variety you have ,cilantro etc |
lime juice to taste |
finely sliced chilli to taste |
Directions:
1. Bring your beef stock to the boil and add the ginger ,garlic ,sugar ,sambal oelek and fish sauce .Bring back to the boil and simmer 2 minutes .
2. Plump the rice noodles with boiling water according to the packet directions ,and drain and keep aside ..
3. To slice the beef thinly I part -freeze and cut as thinly as possible with my sharpest knife .
4. To your serving bowls ,add the noodles ,bean shoots ,green onions and fresh torn herbs .
5. Put the beef into the stock where it will cook in 30 seconds if its thin enough .
6. Immediately ladle the broth and beef into the bowls
7. Cover the herbs and greenery bit with the broth
8. Add some lime juice to individual taste and offer finely sliced chilli to add extra oomph !
9. An explosion of fresh flavours and chilli heat ,just the thing for a hot summers day meal
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