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Vietnamese Pho

by Shae (follow)
Making Vietnamese pho soup at home is not hard at all. The secret to this recipe lies in the quality of the stock, along with the beautiful spices.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 servings

1.3L beef or chicken stock
400 grams rump steak or chicken breast (Semi Frozen), slice very thin. All visible fat removed
2 cm ginger knob, sliced thick
1 onion, thick sliced
3 star anise
2 cinnamon quills
2 tablespoons sugar
375 grams flat rice noodles
50 grams fish sauce
1 handfull bean sprouts
1 long red chilli, deseeded, thinly sliced
1/3 cup basil
1/3 cup mint leaves
1/3 cup coriander leaves
1 lime

Place stock, sugar, fish sauce, ginger, onion, star anise, cinnamon & 400 mls water into a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low and simmer for 20 minutes.

While stock is cooking, prepare noodles according to the packet instructions. Drain well.

Using a slotted spoon, remove the star anise, cinnamon, ginger and onion from stock mixture.

Divide noodles between serving bowls. Top with chicken or beef.

Pour the hot stock into the bowls over the beef/chicken and noodles. The stock will cook the beef/chicken.

Serve garnished with generous amounts of the basil, mint, coriander, bean sprouts, a little chilli and a wedge of lime.

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