Chef Thuyeh Trinh Thai,
Thanh Huong
In the late 19th century the French introduced beef slaughter to Vietnam, sparking the evolution of beloved pho. A bowl of this popular nourishing soup packs a warm and spicy punch.
Ingredients
1 Tbsp canola oil
2 tsp minced ginger
2 tsp minced garlic
4 L beef stock
2 Tbsp Vietnamese fish sauce
1 stalk lemongrass, minced
1 tsp chilli powder
2 tsp Sriracha sauce
1/4 cup peanut sauce
1 star anise
1 Tbsp fresh lime juice
6 oz rice noodles, soaked and drained
2 cups bean sprouts
6 oz beef filet, thinly sliced
1/4 cup sliced red onion
4 green onions, minced
Method
- Heat oil in a large pan over medium heat, lightly sauté ginger and garlic for 1 min.
- Add the beef stock, fish sauce, lemongrass, chilli powder, Sriracha sauce, peanut sauce and star anise.
- Bring to boil, cover and simmer for 20 min. Strain, return stock to pan, add lime juice. Keep at simmer.
- Divide noodles between 4 deep soup bowls, add bean sprouts to each bowl. Top with sliced beef.
- Ladle simmering stock into each bowl, submerging noodles and cooking meat.
- Garnish with red and green onions.
Yield 4 servings
