Quick Beef Pho
- 200g flat, wide rice noodles
- 400g beef eye fillet
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 litres beef broth/stock (or 3 beef stock cubes crumbled and 8 cups of water)
- 4 garlic cloves, peeled and bruised
- 1 thumb ginger sliced roughly
- 2 star anise
- 4 whole cloves
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 handfuls bean sprouts
- 1/2 bunch coriander
- 1 lime, sliced into wedges
- Sliced chilli and spring onion to serve (optional)
- Cook rice noodles as per packet instructions less 2 minutes. Rinse with cold water and set aside.
- In a large pot, add all broth ingredients. Bring to the boil, and then simmer uncovered on a medium heat for 20 mins.
- Season beef with salt and pepper.
- Heat oil in a large pan on high heat. Sear beef on both sides for 1-2 minutes per side to create a crust (so that the beef is seared all over but still raw in the centre). Allow to rest while broth cooks (note 1).
- Slice beef thinly. Arrange noodles and beef in individual serving bowls. Ladle with broth, the heat from the broth will cook the beef to perfection (note 2).
- Serve topped with bean sprouts, coriander, lime, sliced chilli and spring onion (if using).
Note 1: You can completely by-pass this step and place the beef into the serving bowls raw. The heat from the broth cooks the thinly sliced beef. I like to sear the meat first to create a more intense depth of flavour.
Note 2: I don’t bother straining the soup, I simply pluck out any spices as I serve.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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