Ingredients
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225 g (7 oz) Dried flat rice noodles
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½ (finely sliced) Onions
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1 juiced Lime
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100 g ( 3 ¼ oz) (partially frozen) Rump steak
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1.5 litres Beef stock
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⅓ cup (20 g/ ¾ oz) chopped Fresh Coriander leaves
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⅓ cup (20 g/ ¾ oz) chopped Fresh mint
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4 leaves (finely shredded) Chinese Cabbage
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1 small (finely sliced) Red chillies
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⅓ cup (80 ml/ 2 ¾ fl oz) Fish sauce
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To serve Lime wedges
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3 chopped Spring Onions
Directions
In the Vietnamese repertoire, beef pho noodle soup is a classic dish. Therefore a fact being, that it is practically a national dish in Vietnam.
Delicious and yummy especially in the winter times, you can enjoy this with your family and friends.
Steps
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1
Done
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Soak the noodles in warm water for about 10 minutes, or until soft. Soak the onion in the lime juice. |
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2
Done
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Cut the steak across the grain into strips 2mm thick. Cover and refrigerate |
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3
Done
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Drain the noodles and divide between serving bowls. Heat the stock to boiling point, reduce the heat and leave it to simmer gently. |
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4
Done
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Layer the coriander, mint, Chinese cabbage, chilli and onion over the noodles and arrange the meat on top. |
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5
Done
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Pour the boiling stock over the meat and noodles to cook the meat and release the flavours in the onions, chilli and herbs. Add the fish sauce to each bowl and serve immediately, with lime wedges to squeeze on top off. |
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6
Done
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Note:Chinese cabbage looks like a white cos lettuce. It is sometimes sold in supermarkets, but if you have trouble finding any, lettuce may be used instead. |
