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Easy Beef Pho
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Donna Hay with Iron Chef Shellie alterations.
| 375g | flat rice noodles, (similar to ones used in pad thai) |
| 1.5 litres | beef stock or consomme |
| 1 | star anise |
| 1 | cinnamon stick |
| 1 | cardamon pod |
| 1 | spring onion, cut into 0.5cm pieces (I like to cut mine using scissors) |
| 200g | eye fillet, cut paper thin (the best way to do this is to freeze, then cut with a very sharp blade) |
| 1 cup | bean sprouts |
| 1 cup | Thai basil |
| 2 small | red chillies, sliced |
| 1 | lemon, cut into wedges to serve |
1. Cook the noodles according to packet instructions. Drain and divide between serving bowls.
2. Place the stock, cinnamon, star anise and cardamon in a saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 5 minutes. Top the noodles with the spring onion, beef and pour over the stock. The stock will cook the raw eye fillet.
4. Top with the thai basil, bean sprouts and chilli.
5. Add fish sauce and lemon juice to taste.
Serves 4.
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