Tiger Mike's Beef Pho

Pho (pronounced fur) is a Vietnamese fragrant beef noodle soup. It is perfect for lunch or dinner with friends because each person can add their own accompaniments to taste.

Serves 4
Preparation time 15 minutes. Cooking time 20 minutes

Ingredients for beef pho

1 litre beef consommé
1 litre water
1 cm piece fresh ginger, julienned
1 cinnamon stick
2 star anise
2 green cardamom pods, bruised
1⁄2 teaspoon coriander seeds, toasted
1–2 tablespoons fish sauce, to taste
250 g dried rice vermicelli (medium thickness)
200 g piece beef imported sirloin, thinly sliced

Accompaniments
120 g fresh coriander
50 g fresh sweet basil (daun kesum) (heong fah choy)
1 cup (75 g) bean sprouts
1 red chilli, sliced
1 lime, cut into wedges
1⁄3 cup (90 g) hoisin sauce

Cooking method for beef pho

1. Place the consommé, water, ginger, cinnamon stick, star anise, cardamom pods, coriander seeds and fish sauce in a saucepan. Bring to the boil, reduce the heat to a simmer and cook for 10–15 minutes or until aromatic.
2. Meanwhile, place the noodles in a heatproof bowl, pour boiling water over them and allow to sit for 5 minutes, or until cooked. Drain.

3. Place separate piles of the herbs, bean sprouts, chilli and lime onto a platter or large plate, and the hoisin sauce in a small bowl.

4. Once the fragrant stock is ready, strain, then return to the pan and bring back to the boil. Place the meat into the hot stock, stir and remove from the heat as soon as it is cooked — this will happen quickly. Divide the noodles among four large bowls, piling the beef on top. Ladle over the hot stock. Allow each guest to help themselves to the accompaniments. Serve immediately.


Cook's tips
• Some people like to make the bean sprouts look neater by trimming off the little ‘tails’ at the end.
• This soup is traditionally served with raw beef placed into the serving bowls. When the hot stock is added, it cooks the beef.
• If you would prefer less pedas, remove the seeds and membrane from the chilli.