This Vietnamese style beef pho creates a rich warming broth that is perfect for the Winter months, and with lots of amazing flavours and a lot of good veg, it makes an excellent choice!
Ingredients
- 1 teaspoon canola oil
- 3 cloves of garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 950ml unsalted beef broth
- 1 tablespoon fish sauce
- 110g pad thai rice noodles
- 240g halved sugar snap peas
- 180g thinly sliced white onion
- 450g organic stir-fry beef from Helen Browning’s
- 180g bean sprouts
- 4 medium spring onions (thinly sliced)
- 15g thinly sliced fresh basil
- 15g thinly sliced chile peppers (such as serrano or jalapeño)
- 4 lime wedges for serving
Method
- Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
- Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
- Add snap peas, onion, and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
- Ladle the soup over the noodles. Divide bean sprouts, scallions, basil, and chilis among the bowls. Serve with lime wedges.