Pho-ly delish

As promised here is my pho; beefy noodley spicy and yum!

It is a great meal when you want something soupy hearty and healthy!

To make pho properly involves cooking beef brisket or shin beef for several hours with the spices to make the stock.And the end result has the slow cooked beef and the very rare thinly sliced beef thrown in at the end. But I use liquid stock as I have a life and a job!



Here is the recipe:

1L Liquid Beef Stock

1 bunch asian greens, you can use whatever pak sum, bok choy, chinese broccoli

1 brown onion sliced thinly into crescents

1 -2star anise (break it up a bit)

half a cinnamon stick

half a tsp coriander seeds

1/4 tsp ground cardamon

garlic: couple of cloves

nub of ginger (technical term???)

fish sauce, bit of a pour maybe 1 tablespoon

1-2 tsp sugar or sweetener equivalent

Really Thinly sliced Beef

Wide dried rice noodles (or fresh are even better if you can get a hold of some)

Fresh coriander

Beef stock + spices + fish sauce + garlic + ginger into saucepan and simmer for a while, longer the better I like to do it for at least 20 min or so...

Chuck onion in for 10min until softened but not really falling apart or until cooked as you like it.

Throw in noodles until soft (traditionally I think you are supposed to cook the noodles separately and ladle the soup over the top but if you are eating it straight away it doesn't matter; if making a big batch for a few days just make up the liquid with the onions and stick it in the fridge). Just before serving throw in beef and asian greens and return to boil until greens just wilted and beef still a little rare. Serve with coriander on top.

Enjoy! ( slurp, slurp slurp....)