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Traditional Vietnamese beef pho

Vietnamese beef and noodle soup

4

Serves

1 hr

Prep Time

1 hr 15 mins

Cook Time

Bunny Eats Design

Recipe author

Bunny Eats Design

This iconic Vietnamese Beef Noodle Soup (Pho Bo) is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait. And remember, as it freezes well you can cook up a big batch and enjoy the steamy hot soup throughout the week.

Recipe courtesy of Greenlea Butcher Shop.

This iconic Vietnamese Beef Noodle Soup (Pho Bo) is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait. And remember, as it freezes well you can cook up a big batch and enjoy the steamy hot soup throughout the week. Recipe courtesy of Greenlea Butcher Shop.

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Ingredients

Beef Pho

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600g Quality Mark scotch fillet steaks

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2 onions

peeled and quartered

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1 thumb size piece of fresh ginger

thickly sliced

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1 cinnamon stick

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2 whole star-anise

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3 garlic cloves

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1 tsp coriander seeds

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1.5L beef broth

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1 Tbsp sugar

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1 Tbsp fish sauce

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2 carrots

cut into large chunks

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375g rice noodles

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soaked and drained

Toppings

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mung bean sprouts

fresh

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1 spring onion

sliced

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fresh coriander leaves

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mint leaves

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red chilli

sliced

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lime

wedges

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Sriracha sauce

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red onion

thinly sliced

Method

For the Pho

To serve

1

Turn on oven to broil/grill at max setting. Place oven rack high inside the oven. Line a tray with foil and arrange onion and ginger in 1 layer. Broil for 20 to 30 minutes until charred in some spots.

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2

Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.

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3

While that is happening, place cinnamon, star-anise, coriander seeds, peppercorns and cloves in a dry frying pan and toast on medium heat, stirring frequently, for 3 minutes until fragrant.

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4

Pour broth and water into a large saucepan and bring to a boil.

5

Add the toasted aromatics, carrots, fish sauce, brown sugar, and salt. Add charred onions and ginger. Reduce heat and simmer uncovered for 40 minutes.

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6

While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes.

7

Using a mesh strainer or slotted spoon, remove and discard the solid ingredients from the broth. Season to taste. Turn the heat up and bring the broth to a rolling boil.

8

Cook noodles in boiling water for 2-3 minutes. Drain and divide the hot noodles into four bowls.

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Nutrition Information per Serving (775.2g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

2652.1kJ (633.5 kCal kcal)

Protein

40.3g

Total Fat

14.2g

Saturated Fat

6.0g

Carbs

82.2g

Dietary Fibre

5.2g

Sodium

1205mg

Iron

6.0mg

Zinc

7.0mg

Vitamin B12

1.3µg