Vietnamese Beef Noodle Soup
I got this recipe from That’s Life! magazine and tried it out as it looked like a really quick and easy recipe for Beef Pho. It was actually a recipe submitted by one of their Readers, Polly Hemming from the NT. I made it exactly to the instructions (as far as flavour of the soup broth goes) and added a few other bits to bulk it out a bit, I have a huge appetite. The whole process didn’t take long, and I took inspiration from some of the Vietnamese restaurants I’ve eaten in for the bowl of goodies that goes on the side. My only criticism was that I felt the soup was a little too “beefy” for me, next time I will do half beef/half veggie stock.
- 1L beef stock
- 1L boiling water
- 5cm piece of ginger, finely sliced, I do mine like matchsticks
- 3 star anise
- 2 tbs lime juice
- 2 tbs fish sauce
- 375g flat rice noodles
- 400g beef rump, sliced very thinly
- 250g bean sprouts
- Handful of button mushrooms, finely sliced (my add)
- 2 baby bokchoy, roughly chopped (my add)
- 4 sprigs of coriander
- 4 sprigs of mint (my add)
- 4 birds-eye chillies, finely sliced (if you’re not a fan of super spice, use long red chillies instead and remove the seeds and pith)
- 1 lemon, cut into wedges (my add)
- 2 handfuls of beans sprouts
Prepare the flat rice noodles as you usually would. I think the whole just cover with boiling water and allow to sit thing never works for me (takes freaking ages, never five minutes like the packet says) so I place the noodles in a pot cover with boiling water and gently simmer on the stove until they’re ready. Then strain with cool water to prevent the noodles from continuously cooking
Meanwhile place Beef stock, boiling water, ginger, star anise, lime juice and fish sauce in a large saucepan and bring to the boil, then allow to simmer for 10 minutes.
Take the ingredients in the For Later section and divide them up amongst four mini bowls (one per person). This allows the muncher to add as much or as little herb, spice and lemon juice as they like whilst they eat, the herbs stay fresh and tasty and don’t get overpowered by the Pho stock.
In the last two minutes of stock cooking add the mushrooms.
Divide noodles into bowls and top with the raw beef slices.
Just before ladling the soup, add the baby bokchoy to the stock to allow the soup to infuse the veggie for about 10 seconds.
Ladle the soup with the mushrooms and baby bokchoy over the noodles and beef, the hot stock will actually cook the meat. Sprinkle the soup with a handful of bean sprouts per bowl.
Serve the soup with your mini herb bowls and munch out.