Beef Pho

The secret to Vietnamese pho is a rich broth, so make it the night before.

The ingredient of Beef Pho

• 4 whole star anise see note
• 1 cinnamon stick
• 1 teaspoon fennel seeds lightly crushed
• 1 teaspoon black peppercorns
• 5 cardamom pods lightly crushed
• 10 cloves
• 3l 12 cups water
• 400g gravy beef
• 7cm piece fresh ginger halved
• 1 2 brown onion unpeeled
• 4 garlic cloves unpeeled lightly crushed
• 1 tablespoon fish sauce
• 2 teaspoons caster sugar
• 1 teaspoon salt
• 400g pkt fresh thin rice noodles
• 240g beef eye fillet very thinly sliced
• 130g 2 cups bean sprouts trimmed

The Instruction of beef pho

• place star anise cinnamon fennel peppercorns cardamom and cloves in a frying pan over medium heat cook shaking pan often for 1 2 minutes or until aromatic
• place water and gravy beef in a large saucepan and bring to the boil over high heat use a metal spoon to skim scum that rises to the surface add the star anise mixture ginger onion and garlic reduce heat to low and simmer skimming surface occasionally for 3 hours or until reduced by half remove gravy beef shred and set aside
• add fish sauce sugar and salt to the beef stock and simmer for 20 minutes to develop the flavours strain the beef stock through a fine sieve into a clean saucepan discard the solids
• place noodles in a heatproof bowl cover with boiling water set aside for 5 minutes to soften stir with a fork to separate drain and divide among bowls top with the shredded beef
• place stock over high heat and bring to boil cook for 5 minutes divide stock among bowls top with slices of beef eye fillet and bean sprouts

Nutritions of Beef Pho

calories: 435 458 calories
calories: 10 4 grams fat
calories: 3 8 grams saturated fat
calories: 30 7 grams carbohydrates
calories: 2 8 grams sugar
calories: n a
calories: 51 4 grams protein
calories: 143 milligrams cholesterol
calories: 1178 milligrams sodium
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calories: nutritioninformation