Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1.5L reduced-salt beef stock
thumb-sized piece of ginger, thickly sliced
4 garlic cloves, bruised
4 star anise
2 cinnamon quills
1 tablespoon black peppercorns
150g thick rice noodles
1 bunch of pak choy, cut into 5cm lengths
125g snow peas, trimmed
1 tablespoon fish sauce
2 teaspoons brown sugar
400g beef fillet, trimmed, sliced very thinly
2 cups bean sprouts
½ red onion, thinly sliced
¼ bunch of coriander, leaves picked
¼ bunch of mint, leaves picked
1 long red chilli, thinly sliced
1 lime, cut into wedges
1. Combine stock, ginger, garlic, star anise, cinnamon and peppercorns in a stockpot. Bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes or until stock is fragrant and flavorsome.
2. Bring a medium saucepan of water to the boil over high heat. Cook noodles for 3-4 minutes or until softened but not completely cooked through. Drain and set aside.
3. Strain stock, discard solids and return to the pot. Bring back to the boil over high heat. Cook pak choy and snow peas for 1-2 minutes or until tender. Season broth with fish sauce and brown sugar.
4. Divide noodles, beef and vegetables between serving bowls. Ladle over hot broth. Top pho with bean sprouts, red onion, coriander, mint and chilli. Serve with lime wedges.