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Quick Beef Pho
Pronounced ‘fuh’ this classic Vietnamese noodle dish is the one everyone is slurping right now. We love it for its rich beef flavours, fresh herbs and tang from the lime and fish sauce. Rice noodles are so fast to cook making it a perfect meal midweek.
Makes 2 - 3 Serves
Prep Time 15 minutes
Cook Time 15 minutes
Easy
Ingredients
4 cups (1L) reduced salt beef stock
1 cup water
3 cm knob of ginger, sliced
2 stalks lemongrass, bruised with back of knife
2 cloves garlic, diced
Zest and juice from 1 lime
1Tbsp fish sauce
1/2 tsp Gregg's Ground Chinese Five Spice Powder
1 tsp Gregg's Crushed Chilli
100g dried rice vermicelli noodles
100g beef fillet, finely sliced across the grain
Generous handful fresh coriander leaves, torn
To serve:
2 handfuls bean sprouts
2 spring onions, finely sliced
Handful fresh mint leaves
Lime wedges
INGREDIENTS
Made with
Method
Step 1
Pour beef stock and water into a saucepan. Add ginger, lemongrass, garlic, lime zest and juice, fish sauce, Gregg's Ground Chinese Five Spice Powder and Crushed Chilli . Cover. Bring to the boil. Reduce heat and simmer for 10 minutes to allow the flavours to infuse. Step 2
Place vermicelli noodles in a bowl. Cover with hot water and allow to stand for 5 minutes to soften. Drain. Cut noodles into smaller lengths and divide between the warmed bowls. Top with beef slices and half the torn coriander leaves. Step 3
Strain beef broth through a sieve into the bowls. Garnish with bean sprouts, spring onions, mint leaves, remaining coriander leaves and a lime wedge. Tips
What do I need?
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1
reduced salt beef stock
2
1 cup Water
3
3 cm Ginger, sliced
4
2 stalks lemongrass, bruised with back of knife
5
2 cloves garlic, diced
6
Zest and juice from 1 lime
7
1 Tbsp fish sauce
8
1/2 tsp Gregg’s Ground Chinese Five Spice Powder
9
1 tsp Gregg’s Crushed Chilli
10
100 g dried rice vermicelli noodles
11
100 g beef fillet, finely sliced across the grain
12
bean sprouts
13
spring onions, finely sliced
14
Lime wedges
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