Ingredients Jump to Instructions ↓

  1. 200g dried rice noodles , soaked in cold water

  2. 400 g bean sprouts , blanched

  3. 500 g rump steaks , finely sliced

  4. 4 tomatoes , de-seeded and sliced

  5. 6 spring onions , sliced sprigs of fresh coriander , to garnish

  6. 2 kg beef ribs

  7. 500 g braising steak

  8. 2 onions , sliced

  9. 2 1/2 cm ginger , peeled and chopped

  10. 1 cinnamon stick

  11. 5 g black peppercorns salt

  12. 2 red chillies

  13. 2 cloves garlic , chopped

  14. 5 g sugar grated zest and juice

  15. 1 lemons

  16. 15 ml rice vinegar , or Mirin

  17. 15 ml water

  18. 60 ml fish sauce

  19. 5 g shrimp paste

Instructions Jump to Ingredients ↑

  1. Pho (noodle soup) Method 1. First make the soup. Place the ribs, braising steak, onions, ginger, cinnamon, peppercorns and salt in a large saucepan. Pour in cold water to cover.

  2. Bring to the boil, then reduce the heat to very low, cover and simmer for 6 hours.

  3. Make the nuoc cham by blending together the chillies, garlic, sugar, lemon zest and juice, rice vinegar, water, fish sauce and shrimp paste in a food processor or grinding in a pestle and mortar until well-blended.

  4. Cook the rice noodles in a large saucepan of boiling, salted water until tender, drain and cut into 2.5cm pieces.

  5. To serve the dish, divide the noodles and bean sprouts in 8 serving bowls.

  6. Place a few slices of rump steak, tomato and spring onion in a large ladle.

  7. Bring the stock to the boil and immerse the ladle into the boiling stock. Leave the ladle in the boiling stock until the beef just begins to turn brown, around 30 seconds.

  8. Pour the ladleful over the noodles, garnish with coriander sprigs and serve with the nuoc cham. Repeat the process for the remaining noodles.


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