Vietnamese pho is easy to make and warms both bones and soul. This recipe uses star anise, ginger and garlic for a lovely spicy taste.
Prep 10 min
Cook 15 min
- 3 cups beef liquid stock, salt-reduced
- 3 pods star anise
- 1 cinnamon stick
- 2 cm piece fresh ginger, thickly sliced
- 2 cloves garlic, crushed
- 2 tsp fish sauce or soy sauce
- 2 tsp brown sugar
- 2 bunches bok choy, quartered
- 1/2 head broccoli, cut into small florets and stems thinly sliced
- 300 g beef fillet
- 1/2 red chilli, thinly sliced
- 1 lime, cut into wedges
- Small handful peanuts, chopped
In a large saucepan bring the stock, star anise, cinnamon quill, ginger, garlic, fish sauce and brown sugar to the boil. Turn down the heat and simmer for 10-12 minutes or until flavours infuse. Use a slotted spoon to remove all the solids. Keep broth warm over a medium-low heat.
Meanwhile, cook bok choy and broccoli in a saucepan of boiling water for two minutes. Drain and divide between two serving bowls.
Slice the beef as thinly as possible and add to the bowls. Pour over the hot broth (this will cook the beef) and top with chilli, lime and peanuts.
TIP – You can add 50g rice noodles to this recipe. If using rice noodles, simply prepare according to packet instructions. Once cooked, divide between the two serving bowls before adding the broth.