Get that epic pho flavour in record time with this easy recipe. Use star anise, cinnamon, garlic, ginger and onion as aromatics to flavour ready-made beef stock, then pour it over the noodles and beef and add fresh Thai condiments.
Express Pho Noodle Soup
400g (14oz) dried rice stick noodles
½ onion, halved and thinly sliced
200g (7oz) beef fillet (tenderloin) steak
1 cup finely sliced spring onion (scallions)
Express pho broth:
1 tsp vegetable oil
1 onion, diced
5 cm (2”) piece ginger, sliced
5 garlic cloves, roughly chopped
3 whole star anise
2 cinnamon sticks
2 L (2 QT) beef stock
½ cup fish sauce
3 tbsp regular or light soy sauce
Condiments:
hoisin sauce
sambal oelek*
bean shoots
Thai basil leaves
lemon wedges
finely sliced long red chillies
- Wrap the beef in cling film and place in the freezer to chill.
- To make the broth, heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, star anise and cinnamon sticks. Cook for 3-4 minutes until the onion has softened. Add the beef stock, fish sauce and soy sauce. Bring to a simmer then turn the heat down to medium-low and gently simmer for 20 minutes.
- In the meantime, cook the noodles according to the packet instructions. Drain and rinse under running water to cool. Divide between four serving bowls and top with raw onion slices.
- Slice the beef into very thin slices and place on top of the noodles. Add a generous amount of spring onion to each bowl.
- Strain the broth into a clean saucepan and then place back on high heat until just simmering. Ladle the hot broth over the beef. It should cook in the hot soup. Serve with condiments.
- Notes: – Sambal oelek is a chilli paste found in the Asian aisle of most supermarkets.
