Name: Beef pho
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 8
Ingredients: 100 gram thin rice stick noodles; 1 tablespoon peanut oil; 400 gram beef fillet, thinly sliced; 1 1/4 cup (100g) beansprouts; 1/4 cup (60ml) fish sauce, plus extra to serve (optional); 1/4 cup (60ml) lime juice, plus wedges to serve; 1 cup thai basil leaves; 1 cup coriander leaves; 3 long red chillies, sliced diagonally; Beef stock; 2 kilogram beef bones; 12 cup (3 litres) cold water; 1 brown onion, halved; 2 cinnamon quills; 4 whole star anise; 6 whole cloves; 4 knob fresh ginger, sliced; 15 whole black peppercorns

Ingredients

100 gram thin rice stick noodles

1 tablespoon peanut oil

400 gram beef fillet, thinly sliced

1 1/4 cup (100g) beansprouts

1/4 cup (60ml) fish sauce, plus extra to serve (optional)

1/4 cup (60ml) lime juice, plus wedges to serve

1 cup thai basil leaves

1 cup coriander leaves

3 long red chillies, sliced diagonally

Beef stock

2 kilogram beef bones

12 cup (3 litres) cold water

1 brown onion, halved

2 cinnamon quills

4 whole star anise

6 whole cloves

4 knob fresh ginger, sliced

15 whole black peppercorns

Method

1.To make beef stock, place all ingredients into a large stock pot. Bring to boil on high heat. Reduce heat to low and simmer for 1 hour and 30 minutess, occasionally skimming scum from surface. Cool stock in pot and strain into a large bowl. Cover and refrigerate overnight.

2.Scrape fat from surface of stock and discard. Place stock in a large saucepan. Bring to boil on high heat. Reduce heat to low to keep warm.

3.Place noodles in a heatproof bowl. Pour over boiling water to cover and stand for 5 minutes, until softened. Drain and cut into 12cm lengths.

4.Heat oil in a medium frying pan or wok on high. Stir-fry beef for 1-2 minutes, until sealed.

5.Divide noodles, beef and beansprouts between serving bowls. Season stock with fish sauce and lime juice. Ladle stock into bowls. Scatter over basil, coriander and chilli. Serve with lime wedges and extra fish sauce, if you like.

The beef stock can be made well ahead. It will freeze for up to 3 months. Thaw in the fridge overnight. To make it easier to slice the beef fillet thinly, freeze the beef for 1-2hours, until half-frozen.
Note

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Ingredients

Method

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