Pho Soup (Beef and Noodle Soup)
Pho Soup (Beef and Noodle Soup)
Ingredients
- 1 onion, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 1 piece fresh ginger, about 2 inches (5 cm) long, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 8 cups (2 litres) chicken broth
- 2 tbsp (30 ml) fish sauce (nuoc-mam)
- 2 star anise
- 2 cloves
- 1 small cinnamon stick
- Chili pepper of your choice, chopped
- 1 package (227 g) rice noodles
- 3/4 lb (350 g) Chinese fondue sliced beef
- 1 cup (75 g) bean sprouts
- 3 ½ oz (100 g) enoki mushrooms or white mushrooms, sliced
- 4 green onions, chopped
- Thai basil or cilantro, finely chopped
- Chili peppers (bird’s eye or other), finely chopped
- Lime wedges
Instructions
- In a large pot, brown the onion in the oil. Add the ginger and garlic. Continue cooking for 3 minutes. Add the broth, fish sauce, spices and chilli pepper. Season with salt and pepper. Cover and bring to a boil. Simmer for 5 minutes over medium heat. Strain the broth through a sieve. Adjust the seasoning. Keep warm.
- Cook the noodles for 3 minutes in salted boiling water. Drain in a colander and rinse under cold running water. Drain well.
Pho Soup (Beef and Noodle Soup)