v i k i n g c r u i s e s . c o m . a u 45
Serves: 4
1.4 litres of beef stock
1 onion, chopped
2 whole star anise
½ cinnamon stick
1 clove
½ tsp whole peppercorns
1 thick slice fresh ginger
2 tsp sugar
1 tsp salt
1 tsp fish sauce
1 pack flat rice noodles
250g sirloin steak
To garnish:
Sriracha (Vietnamese hot chilli sauce)
Hoisin sauce
1 onion, thinly sliced
Fresh coriander, chopped
Bean sprouts
Sweet ai basil leaves
inly sliced spring onions
Limes, quartered
Originating in northern Vietnam in the early 20th
century, Pho remains a popular street food and is
considered Vietnam's national dish. The aromatic
broth served with this traditional recipe can take
several hours to cook. This quicker version uses
ready-made beef stock infused with classic flavors.
1. Make the aromatic broth by heating the stock in a saucepan
and adding in the onion, star anise, cinnamon stick, clove,
peppercorns, ginger, sugar, salt and fish sauce. Allow to
simmer for at least 30 minutes, then strain and return to
the pan, discarding the spices.
2. Meanwhile, cook the rice noodles until soft, according to
packet instructions.
3. Slice the steak as thinly as possible, then place some
noodles into each bowl, and top with a few raw beef slices.
Ladle the boiling broth over the beef and noodles and serve
with the garnishes and sauces.
Beef Pho
