A staple Vietnamese dish, pho bo (pronounced "far ba"), is widely available on the streets of Vietnam from Hanoi to Hue and further south to Ho Chi Minh City. This recipe was taught by Han from the Gioan Restaurant in Hoi An.
Pho is comfort food for chef Luke Nguyen, who demonstrates how to make pho in Hanoi. You might also like Angie Hong's light, fragrant pho recipe, as seen on Food Safari.
200 g rice noodles
100 g bean sprouts
200 g beef fillet, sliced
4 tsp vegetable stock powder
2 tsp sugar
2 tsp sesame oil
1 tsp chilli paste
1 tbsp vegetable oil
1 tbsp dry coriander leaf
1 star anise (or cinnamon/ginger/lemongrass)
600 ml boiling water
20 g fresh mint
4 tsp lemon/lime juice
2 garlic cloves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 minutes
Mix 2 tsp vegetable stock powder, 1 tsp sugar, 1 tsp sesame oil and ½ tsp chilli. Mix in the beef and leave to stand for a minimum of 30 minutes.
Once the beef has marinated place the rice noodles in the hot water for 10 seconds then drain and place on top of the bean sprouts in a bowl.
Heat the vegetable oil to medium heat (when small bubbles form around your chopsticks placed into the oil you have medium heat). Add the garlic and stir for 10 seconds. Add the beef and stir for 1 minute . Place the beef on top of the noodles in the bowl.
Add water to the pan with star anise, dry coriander, remaining vegetable stock powder, sugar, sesame oil and chilli. Bring to boil, place with noodles in the bowl and garnish with mint and lemon juice.