15 Minutes Authentic Vietnamese Beef Pho
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Prep time: 
Cook time: 
Total time: 
Serves: 2 pax
 
Ingredients
Beef Broth
  • 500ml Beef Stock
  • 500ml Water
  • 1 Star Anise
  • 1 Piece Cinnamon Stick
  • 50g Sliced Onion
  • 6g Ginger
Seasoning
  • 3 teaspoons Sugar
  • 2 tablespoons Fish Sauce
Others
  • 200 to 300g Flat Rice Noodles (Kway Teow)
  • 200g Sliced Well Marbled Beef
Herbs and Vegetables Serving Plate
  • 50g Beansprout (Raw or blanched); more for beansprout lover
  • Small bunch of basil leaves
  • Small Bunch of Mint Leaves
  • 1 big Lime (Cut into wedges)
  • 2 Chili Padi (Sliced) - Optional
Garnish
  • Chopped Spring Onions
Instructions
Making the Beef Broth
  1. In a saucepan, add in all the ingredients for the broth and bring it to boil
  2. After boil, lower the heat and allow it to simmer for 15 minutes
  3. Add in the seasoning and taste. Add more fish sauce if required
Blanching the noodles and beef
  1. In the same simmering broth, blanch the fresh flat rice noodles in a sieve for about 20 sec. For dried rice noodle stick, cook as per packaging instruction in a separate pot of boiling water
  2. Remove the noodle from the broth and divide into individual serving bowls
  3. Blanch the sliced beef in the beef broth for 10 sec or until the desired doneness in a sieve
  4. Remove it from the broth and place it on top of the noodles in the serving bowl
Assembling and Serving
  1. Scoop a generous amount of broth and pour it over the beef and noodle
  2. Garnish with sprinkle of chopped spring onions and sliced cut chili padi (Optional)
  3. Serve with bowl of piping hot noodle with a place of Herbs and vegetable plate on the side. *If cooked beansprout is preferred than raw beansprout, blanch the beansprout in a separate pot of boiling water and not in the broth
Recipe by eckitchensg at http://eckitchensg.com/2016/09/authentic-vietnamese-beef-pho/