Beef Pho Recipe
In
Vietnam it is sold by street vendors as a breakfast, late-night
snack or lunch. To make it more satisfying or to make a change,
hard-boiled egg cut into quarters can be added or substituted for
the beef.
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Ingredients:
225 g/ 8 oz
1
4 tbsp
4
4 tbsp
1
100 g/ 4 oz
3 or 4
90 ml/ 6 tbsp
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broad rice noodles (Banh Pho)
or flat egg noodles
onion, peeled and chopped into rings
juice from 1 lemon
fresh coriander, finely chopped
lettuce leaves, washed and finely shredded
fresh mint, finely chopped
lemon or lime, cut into quarters
Beef stock (or use a good quality bouillon cube)
raw rump steak, thinly shredded
fresh hot red or green chili peppers, cut into rings
(optional)
Nuoc Mam sauce or 60 ml/ 4 tbsp Maggi liquid seasoning mixed
with 30 ml/ 2 tbsp lemon juice, 1 clove garlic, diced, and
1/2 spring onion, thinly chopped |
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Method:
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Soak the noodles
for 30 minutes in warm water, until just soft.
Drain and keep warm. Soak the onion rings in the
lemon juice for 20 minutes.
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Arrange the
coriander, mint, lettuce and lemon or lime
wedges on different plates and place on the
table.
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Heat up the
prepared stock to boil.
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Add the noodles to
the soup bowls, then follow with the lettuce and
herbs then onion and chilies if desired. Add the
meat on top, pour the boiling stock over the
paper-thin meat, turning it from raw to rare and
releasing the scents and flavors of the
coriander, mint and chili. Add the Nuoc Mam
sauce, a squeeze of the lemon or lime and slurp
away.
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