Chef Thuyeh Trinh Thai,
Thanh Huong
In the late 19th century the French introduced beef slaughter to Vietnam, sparking the evolution of beloved pho. A bowl of this popular nourishing soup packs a warm and spicy punch.
Ingredients
1 Tbsp canola oil
2 tsp minced ginger
2 tsp minced garlic
4 L beef stock
2 Tbsp Vietnamese fish sauce
1 stalk lemongrass, minced
1 tsp chilli powder
2 tsp Sriracha sauce
1/4 cup peanut sauce
1 star anise
1 Tbsp fresh lime juice
6 oz rice noodles, soaked and drained
2 cups bean sprouts
6 oz beef filet, thinly sliced
1/4 cup sliced red onion
4 green onions, minced
Method
1. Heat oil in a large pan over medium heat, lightly sauté ginger and garlic for 1 min.
2. Add the beef stock, fish sauce, lemongrass, chilli powder, Sriracha sauce, peanut sauce and star anise.
3. Bring to boil, cover and simmer for 20 min. Strain, return stock to pan, add lime juice. Keep at simmer.
4. Divide noodles between 4 deep soup bowls, add bean sprouts to each bowl. Top with sliced beef.
5. Ladle simmering stock into each bowl, submerging noodles and cooking meat.
6. Garnish with red and green onions.
Yield 4 servings