Vietnamese Beef Pho

Name: Vietnamese Beef Pho
Ingredients: 4 cups beef stock; 2 1/4 lb chuck steak; 2 None whole star anise; 1 (3 inch) piece fresh ginger, grated; 1/3 cup Japanese soy sauce; 7 oz bean thread noodles; 4 oz bean sprouts; 3-4 sprigs fresh mint, leaves picked; 2-3 sprigs fresh cilantro, leaves picked; 4 None spring onions, thinly sliced; 2 None fresh long red chilies, thinly sliced; 1/4 cup fish sauce; 1 None medium lemon, cut into 6 wedges

13 ingredients

4 steps

Ingredients

4 cups beef stock
2 1/4 lb chuck steak
2 None whole star anise
1 (3 inch) piece fresh ginger, grated
1/3 cup Japanese soy sauce
7 oz bean thread noodles
4 oz bean sprouts
3-4 sprigs fresh mint, leaves picked
2-3 sprigs fresh cilantro, leaves picked
4 None spring onions, thinly sliced
2 None fresh long red chilies, thinly sliced
1/4 cup fish sauce
1 None medium lemon, cut into 6 wedges

Directions

1

In a large saucepan, bring 8 cups water, stock, beef, star anise, ginger and soy sauce to a boil. Reduce heat and simmer, covered, for 30 mins. Uncover and simmer for 30 mins, or until beef is tender.
2

Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water and let stand until just tender. Drain. Combine bean sprouts, mint, cilantro, onions and chilies in a medium bowl and toss to combine.
3

Remove beef from pan. Strain broth into a clean saucepan and discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly then add to broth. Bring to a boil then stir in fish sauce.
4

Distribute noodles between soup bowls. Ladle hot beef broth into bowls and top with bean sprout mixture. Serve with lemon wedges.