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Vietnamese Pho 

Vietnamese Pho 

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Preparation time: 5 minutes
Cooking time:: 15 minutes
Serves: 6

Ingredients:

  • 275 g thinly sliced, fillet steak
  • 175 g (6 oz) rice noodles, dried
  • 1 tablespoon coriander leaves, chopped
  • 1 thinly sliced red chilli, seeded
  • 75 g (2.5 oz) bean sprouts
  • 1 tablespoon mint leaves
  • 1 lime, sliced
  • 6 thinly sliced spring onions
  • fish sauce

For the broth

  • 225 g (8 oz) shin beef, cut into large chunks
  • 900 g (32 oz) beef marrow bones
  • 1 beef stock cube
  • teaspoon black peppercorns
  • 4 pieces coriander seeds
  • 5 pods green cardamom
  • 1 cinnamon stick
  • 5 pieces cloves
  • 3 cm (1 inch) unpeeled, fresh ginger
  • 3 star anise

Steps:

  1. Fill a large bowl with boiling water, soak the noodles for 5 minutes until firm. Drain and rinse.
  2. For the broth, fill a large saucepan with 900 ml (33 fl oz) of water. Add the shin of beef and marrow bones and bring to the boil.
  3. Reduce the heat then add ginger and the remaining ingredients. Simmer while removing any scum that appears on the surface.
  4. Meanwhile in a separate bowl, place the chilli, coriander leaves, mint, fish sauce and lime wedges.
  5. Separate the noodles into 6 serving bowls.
  6. Bring back the broth to simmer, add the fillet steak and ladle the slices on the sides. Cook for 5 - 10 second until meat is tender.
  7. Pour the over noodles, sprinkle with spring onions and top with lime wedges.
  8. Add fish sauce for seasoning.

From: www.noodles.net.au

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