Vietnamese Beef Pho
Warming Pho: A Taste of Vietnam in Your Kitchen
Craving a comforting and flavourful meal? Look no further than Pho! This Vietnamese noodle soup is a culinary hug in a bowl, packed with aromatic spices and fresh herbs. Our Warming Pho recipe brings the authentic taste of Vietnam straight to your kitchen, and it’s surprisingly easy to make!
Pho (pronounced ‘fuh’) isn’t just a soup; it’s an experience. The rich, complex broth is the heart of the dish, simmered with ginger, onion, garlic, and a beautiful blend of warming spices like star anise and cinnamon. Traditionally, Pho is enjoyed any time of day, but it’s particularly perfect for a cozy dinner or a restorative weekend meal.
This recipe focuses on beef Pho (Pho Bo), but the principles can easily be adapted for chicken or a vegetarian version. The key is building that incredible broth – don’t skimp on the simmering time! The fresh herbs and bean sprouts add a delightful crunch and vibrancy, while a squeeze of lime brightens everything up.
What makes our Warming Pho special?
- Authentic Flavours: We’ve carefully balanced the spices to create a truly authentic Vietnamese taste.
- Easy to Follow: Our recipe is designed for home cooks of all levels.
- Customizable: Feel free to adjust the spice level and add your favourite toppings.
Serving Suggestions:
- Garnish generously with fresh basil, coriander, and bean sprouts.
- Add a swirl of sriracha or a dash of chilli flakes for extra heat.
- Serve with a side of Vietnamese spring rolls for a complete meal.
Frequently Asked Questions (FAQ):
Q: What is the best beef to use for Pho?
A: Beef fillet is ideal as it’s tender and cooks quickly in the hot broth. However, you can also use sirloin or ribeye.
Q: Can I make the broth ahead of time?
A: Absolutely! The broth actually tastes even better after it’s had a chance to sit overnight. Just store it in the refrigerator and skim off any fat before reheating.
Q: What if I can’t find star anise or cinnamon quills?
A: While these spices are essential for the authentic flavour, you can use ground star anise and cinnamon as a substitute. Use about 1 teaspoon of each.
Q: Is Pho gluten-free?
A: Pho is naturally gluten-free, but always check the ingredients of your fish sauce and soy sauce to ensure they don’t contain any gluten.
Q: What type of noodles should I use?
A: Traditional Pho uses bánh phở, a flat rice noodle. You can find these at most Asian supermarkets. If you can’t find them, you can use another type of rice noodle, but the texture will be slightly different.
Warming Pho
Ingredients
- 1 L beef stock
- 1 L water
- 5 cm ginger halved
- 1 medium onion thinly sliced
- 2 cloves garlic sliced
- 3 star anise
- 2 cinnamon quills lightly crushed
- 2 tablespoons caster sugar
- 1/3 cup fish sauce (80ml)
- 350 g vermicelli noodles
- 350 g beef fillet thinly sliced
- 2 long red chillies sliced
- 125 g bean sprouts
- 1 handful basil leaves
- 1 handful coriander
- Lime wedges
Instructions
- Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L of water. Bring these ingredients to the boil and simmer over medium-low heat for 20 minutes. After this time, strain the liquid and discard the solid ingredients.
- Meanwhile, cook the noodles according to the pack instructions and drain well.
- To serve, divide the noodles among four bowls and top with the sliced beef. Ladle over the hot, spicy stock and then top with chilli, bean sprouts, basil, mint, coriander and a squeeze of lime.
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