Vietnamese Beef Pho
1 H 30 MINS
- 2 Knorr Beef Stock Pot
- 200 g shallots, thinly sliced
- 80 g light soy sauce
- 60 g rice vinegar
- 30 g dried shiitake mushroom
- 1/2 bunch of Thai basil stems and leaves
- 1/2 bunch of coriander stems and leaves
- 4 star anise
- 4 cinnamon stick
- 5 garlic cloves (peeled and finely sliced)
- 3 cm fresh ginger (thinly sliced)
- 2 l water
- 200 g rump steak
- 200 g flat rice noodle
- 100 g kidney beans
- 100 g soya beans, peeled
- 100 g green beans
- 100 g carrots
- 100 g Chinese broccoli
- 75 g chopped shiitake mushroom
- Some chopped coriander
- Some Thai basil leaves
- Some lime wedges
- 2 spring onions, finely chopped
- 2 tbsp oil
To prepare the broth: place the first 12 ingredients including the Knorr Beef Stock Pot into a large soup pot with a lid. Bring to a boil and then reduce the heat and simmer mostly covered for 1 ½ hours. Strain through a fine sieve to remove all the bits. Season if needed.
In a frying pan, fry the rump steak in some oil for 3 minutes on each side, remove from heat and let the meat rest for 5 minutes then cut into slices.
Soak the rice noodles in a pot with boiling water for about 10 minutes or until just malleable, drain and rinse with cold water, set aside.
Cut the vegetables into nice even shapes and blanche them in some boiling water.
Chop the shiitake mushrooms into strips and heat up a wok with a splash of oil
Stir fry the mushrooms until they start to colour, then add the blanched vegetables, stir fry for another 3 minutes.
Place the vegetables, noodles and beef strips into bowls.
Gently pour the boiling hot broth onto the garnish (until everything is just submerged) and finish off with the chopped herbs, lime and spring onion.
To make this dish vegetarian, use the Knorr vegetarian stock pot and swap the beef for some fried tofu cubes.
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