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Vietnamese Beef and Rice Noodle Broth
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This deeply, savoury, fresh and delicious soup takes inspiration from the classic pho bo.
70 rice noodles
1 litre fresh Cooks' Ingredients Beef Stock
2 salad onions, sliced into rounds
30g fresh root ginger, sliced
1 star anise
¼ small cinnamon stick
1 bay leaf
175g lean beef steak
1 tbsp fish sauce
Juice of 1 lime
A few fresh ingredients to garnish eg red or green chilli slices, mint and coriander
1. Soak the noodles in hot water from the kettle for 15 minutes. Meanwhile, bring the stock, salad onion trimmings, ginger, star anise, cinnamon stick and bay leaf to the boil with 200ml water in a pan. Reduce the heat and simmer gently for 15 minutes.
2. Fry the steak for 1–2 minutes each side. Remove from the pan and slice thinly.
3. Drain the noodles, then divide between 2 large, shallow bowls and top with the sliced beef. Strain the hot stock and return it to the pan over the heat. Stir in the fish sauce and lime juice. Ladle the broth over the beef and noodles, adding the salad onions to finish. Top with the fresh ingredients.
Typical values per serving:
0.8g fibre 41.5g protein
This recipe was first published in February 2009.