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Pho
bo is a Vietnamese beef and noodle soup which is often eaten
for breakfast, but also makes a satisfying lunch or light
dinner. The boiling stock, fragrant with spices and sauces,
is poured over the noodles, bean sprouts and scallions,
and it poaches the paper-thin slices of raw beef just before
serving.
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| 2
oz (60g) dried rice
stick noodles |
| 4
cups beef stock |
| ½
onion—finely chopped |
| 1
teaspoon finely grated fresh ginger |
| 2
tablespoons hoisin
sauce |
| 1
tablespoon fish sauce |
| ½
teaspoon ground black pepper |
| ½
teaspoon five-spice
powder |
| 1
cup bean sprouts |
| 1
scallion (spring onion)—thinly sliced |
| 5
oz (150g) very thinly sliced bite-sized lean beef |
| 1
tablespoon lemon juice |
| fresh
cilantro (coriander) leaves and strips of fresh red
chili, to garnish |
SOAK
the noodles in boiling water for 10 minutes. PLACE the stock,
onion, ginger, hoisin and fish sauce, black pepper and five-spice
powder in a saucepan. BRING to the boil, cover and simmer
over a medium heat for 10 minutes. DRAIN the noodles and place
equal amounts into two soup bowls. PLACE equal amounts of
the sprouts, scallion and beef slices on top of the noodles.
POUR over the boiling stock to cover and allow to stand for
a minute to poach (ensuring the beef is immersed). SERVE the
soup drizzled with lemon juice and garnished with cilantro
leaves and chili strips on top.
Variations:
Use thinly sliced firm tofu or smoked salmon instead of
beef.
Tips:
To help cut the beef into paper-thin slices, place the meat
in the freezer for about 30 minutes to firm up before slicing
with a very sharp knife.
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