Preparation time: 20 minutes
Cooking time: 15 minutes
What you will need
- 1.5L (6 cups) beef consommé or beef stock
- 1 cinnamon stick
- 2 star anise
- ¼ cup (60ml) lime juice
- 2 tbs fish sauce
- 375g pkt rice noodles
- 650g beef fillet, excess fat trimmed
- 200g bean sprouts
- 4 green onions, ends trimmed, thinly sliced diagonally
- 2-4 small fresh red chillies (or to taste), thinly sliced
- 1 cup Thai basil leaves
Pho (pronounced ‘fuh’) is a traditional Vietnamese noodle soup popular for breakfast, lunch and dinner.
Coriander and mint leaves are other authentic additions to pho. Other variations feature chicken and sauces such as hoisin and hot chilli sauce.
Combine beef consommé or stock, cinnamon stick and star anise in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until aromatic. Stir in lime juice and fish sauce.
Cook rice noodles in a large pan of boiling water until just tender. Drain well.
Slice & chargrill
Slice beef into 5mm-thick slices. Heat a barbecue or chargrill pan on high. Lightly oil barbecue. Add 1/3 of the beef and cook for 1 minute each side for rare or until cooked to your liking. Transfer to a plate. Cook remaining beef in 2 more batches.
Divide noodles among serving bowls. Top with bean sprouts, green onion, chilli, basil and beef. Pour over hot stock and serve with extra lime, chilli and fish sauce.