Cheat’s Beef Pho
This wasn’t meant to go on the blog. The only photo I have is on my phone and it was instagrammed. But after numerous requests for the recipe, here it is!
I love phở but my favourite place to have it is a bit far away to go there on a whim. I tried an easy phở recipe back in 2009 but don’t know what I haven’t done it again.
Lately I’ve been sorting through about hmmmm…. 8 years of cooking magazines, and ripping out things I need to cook, instead of the recipes staying hidden away in a massive pile of magazines. This was actually on a Campbell’s advert for their real consummé range. The picture looked damn good, despite the fact that they had used the wrong type of noodle. I had pretty much everything in my pantry, I just needed a few things to be on my way to phở-happiness.
The broth itself was pretty good, I’ve put the recipe below but I think it’s only a great starter; you need to tweak it to suit your taste buds. I found a bit more sugar and the addition of some lemon juice helped it come to life, and become more flavoursome.
Cheat’s Vietnamese Beef PhởPrint Recipe
- 1.5L beef consummé or stock
- 2 thick, peeled slices of ginger
- 1 onion, sliced
- 2 garlic cloves, sliced
- 3 whole star anise, bashed
- 2 cinnamon sticks, bashed
- 2 tablespoons white sugar
- 80ml fish sauce
- 250g thick rice noodles
- 250g beef fillet, very thinly sliced
- Sliced and seeded red chillies, bean sprouts, Thai basil, Vietnamese mint, coriander and sliced spring onion to garnish
- Combine consummé or stock with 500ml water and place in a saucepan with the ginger, onion, garlic, spices, sugar and fish sauce. Bring to the boil, then reduce heat to low and simmer, gently for 30 minutes. Strain, discarding solids.
- Rehydrate the noodles according to packet directions. Drain and place into 4 soup bowls, top with the beef slices and pour over hot soup. Serve immediately with garnishes.
Post updated 9 July 2020.