Pho HT SP Vietnamese 4
4 Hot Beef Soup Vietnam Asia
of Beef PLUS bones
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.
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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