Chef Thu Nguyen,
Pho #1
Chef Thu’s love of cooking began as a teenager in Vietnam, she embraces this role at Pho #1 and after 25 years she still loves it and gets great joy from being creative.
Ingredients
Soup
2 cups beef broth
1/2 Tbsp peanut butter
1 tsp chilli oil
1/2 tsp bbq satay sauce
1/2 tsp red curry powder
Noodles and Toppings
1 bag rice noodles
1/2 lb sliced boneless beef (short rib or eye of round)
1/2 cup chopped broccoli
1/4 cup thinly sliced carrots
1/4 cup chopped cabbage
1/4 cup chopped celery
1/4 cup chopped white onion
Garnish
bean sprouts
mint leaves
lime
chilli crisp
Method
- Make or purchase beef broth and bring it to a boil over med heat.
- Add peanut butter, chilli oil, satay sauce and red curry powder and simmer for 2-3 minutes.
- Prepare approximately 1 1/2 cup noodles by soaking them in cold water for 15 minutes, drain.
- In a separate pot, boil water for blanching noodles and vegetables.
- Add vegetables to the boiling water for 1 minute, remove and drain.
- Add noodles to boiling water for 1 minute, remove and drain.
- Add noodles, then vegetables to a serving bowl.
- Add the beef slices to the soup, then ladle the mixture into the bowl.
- Garnish with mint, bean sprouts, lime wedge and chilli crisp for more spice.
Yield 1 shareable serving
