{"id":131515,"date":"2025-09-12T11:28:33","date_gmt":"2025-09-12T01:58:33","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=131515"},"modified":"2025-09-12T11:28:35","modified_gmt":"2025-09-12T01:58:35","slug":"beef-pho","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/on-the-menu\/beef-pho\/","title":{"rendered":"Beef pho"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong><\/p>\n\n\n\n

1.5L (6 cups) reduced-salt beef or chicken stock<\/p>\n\n\n\n

4 star anise<\/p>\n\n\n\n

2 cinnamon quills (or 1\u00bd teaspoons ground cinnamon)<\/p>\n\n\n\n

5 garlic cloves, crushed<\/p>\n\n\n\n

1 thumb-sized piece of ginger, sliced<\/p>\n\n\n\n

2 tablespoons fish sauce<\/p>\n\n\n\n

2 tablespoons brown sugar<\/p>\n\n\n\n

100g flat rice noodles<\/p>\n\n\n\n

6 bok choy, quartered<\/p>\n\n\n\n

300g beef fillet, sliced thinly<\/p>\n\n\n\n

1 bunch bok choy, quartered<\/p>\n\n\n\n

2 cups bean sprouts<\/p>\n\n\n\n

1 cup snow peas<\/p>\n\n\n\n

1 long red chilli, thinly sliced<\/p>\n\n\n\n

4 spring onions, thinly sliced<\/p>\n\n\n\n

1 bunch coriander, leaves picked<\/p>\n\n\n\n

1 lime, cut into wedges<\/p>\n\n\n\n

Method:<\/p>\n\n\n\n

1. In a large saucepan, combine stock, star anise, cinnamon, garlic, ginger, fish sauce and brown sugar. Bring to the boil over high heat, reduce heat and simmer for 10-12 minutes or until flavours have infused. Use a slotted spoon to remove and discard the solids. Set soup aside on medium heat to stay hot.<\/p>\n\n\n\n

2. Meanwhile, cook noodles according to the packet directions. Add bok choy for the last two minutes of cooking. Drain noodles and bok choy and divide between four serving bowls.<\/p>\n\n\n\n

3. Slice the beef as thinly as possible, then top noodles with raw beef. Pour hot soup over the noodles and beef (the beef will be cooked by the soup) and top with beans sprouts, snow peas, chilli, spring onion and coriander. Serve with lime wedges.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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