Pho Bo Ha Noi (Vietnamese Beef Soup)

Pho Bo Ha Noi

Stock

1.2 litres beef stock (I actually use Massel a vegetarian beef stock which is very yummy)

2 cloves garlic peeled, sliced (or crushed)

2.5 cm ginger cut into matchsticks

1 star anise

1 cinnamon stick

Salt and Pepper

In a large saucepan, bring the stock to boil.  Add garlic, ginger, anise, cinnamon and seasoning. Simmer gently for 15 minutes. Remove from heat, allow to cool and strain.

Soup

1 quantity of stock (made from above)

500g of flat rice noodles (I actually use vermicelli as its quick and yummy)

350g rump or steak sliced as thinly as possible* (or tofu)

4 spring onions sliced

1 tsp grated ginger

2 tbsp chopped fresh coriander

2 tbsp chopped mint

Bring stock to boil.

Cook your noodles separately and add them to four serving bowls.  Add slices of steak, spring onions, ginger, coriander and mint.  Cover with boiling stock.

Serve with lime wedges, beansprouts, chilli sauce and fish sauce.  People can add these ingredients as needed.  I throw it all in as it is great.

*If you can’t get the steak thin then add it to stock while it is boiling.  I sometimes get lazy and add everything to the pot – boil it and then pour it over the noodles.

If you are vegetarian substitute the beef for yummy vegetarian tofu. I have made it either way.  V.yummyJ