If there is one dish I turn to in winter, it's pho! This particular recipe from the CSIRO cook book is simple, easy and tasty. It's also quite healthy. I am sure there are more authentic recipes around but this is perfect mid-week. The colouring of the soup is not quite the same as you would have at your local Vietnamese restaurant. Notwithstanding, it still manages to taste great.
This recipe is dedicated to Ms M. She introduced me to pho a few years ago and I have her to thank.
Recipe from The CSIRO Total Wellbeing Diet Recipe Book
1 litre beef stock
2 slices ginger
1 clove garlic
1 stalk lemongrass, lightly crushed with a knife
4 star anise
1 cinnamon stick
1 tablespoon fish sauce, plus extra to serve
1 tablespoon lime juice
1 teaspoon sugar
1 onion, thinly sliced
1 1/2 cups (200g) cooked rice noodles
400g rump steak, trimmed of fat and thinly sliced
4 spring onions, finely sliced
1/2 cup (40g) bean sprouts
Handful of vietnamese mint or mint leaves
Handful of coriander leaves
Lime wedges, to serve
1. Combine the stock, ginger, garlic, lemongrass, star anise, cinnamon, fish sauce, lime juice, sugar and onion in a saucepan and bring to the boil. Reduce the heat and simmer gently for about 15 minutes. Strain the broth and discard the spices.
2. Divide the noodles among four serving bowls and top with the beef slices. Pour over the the hot broth, then add the spring onion, bean sprouts and herbs. If you like, serve with the extra fish sauce and lime wedges.