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Beef Pho      HT  SP  Vietnamese  4 hours


Serves 4      Hot  Beef  Soup  Vietnam  Asia



1kg/2-1/2lb Shin of Beef PLUS bones 
1 Onion
5cm/2-inches fresh Root Ginger, unpeeled
2 Star Anise
1 teasp Salt
2 1/2 tbsp Fish Sauce
225g/8oz Rice Noodles
3 Spring Onions, chopped
2 tbsp Freshly chopped Coriander (cilantro)
2 Fresh chillies, sliced




1. Place the  beef and bones in a large saucepan, cover with water and bring to the boil. Skim off the foam and fat then cover and simmer for 4 hours. 


2.  1 hour before the end of the cooking time, preheat the grill to hot and cook the onion and ginger under the grill, turning, until browned and softened. Add to the beef in the pan, mix well, re-cover and continue cooking.

3.  Place the noodles in a large bowl of warm water and leave to soak for about 25 minutes. 


4.   Bring a large pan of water to the  boil then drop in the drained noodles and cook for 1 minute until just tender then drain well a colander.

5. Divide the noodles between four bowls, remove the beef from its the pan with a slotted spoon, cut into thin slices and arrange over the noodles.

6. To serve - sprinkle with pepper, the spring onions, chilies and coriander then ladle in the stock.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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