Quick beef pho
Vietnamese noodle soup with a fragrant ginger broth, ready in half an hour.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef stir-fry strips11 oz
- Rice noodles11 oz
- Vegetable bouillon cubes3 cubes
- Yellow onions5 oz
- Fresh ginger1 piece
- Fish sauce2 tbsp
- Scallions1 bunch
- Limes1 lime
- Fresh cilantro1 bunch
Also uses from the cupboard: table salt, ground black pepper, ground cinnamon, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Fish.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Halve the onion and slice the ginger thickly. Char them in a large dry pan over a high heat for 4 minutes, until blackened in places.5 oz yellow onions1 piece fresh ginger
- Add 6¼ cups of water, the crumbled bouillon cubes, half a teaspoon of cinnamon and a teaspoon of sugar. Simmer for 15 minutes, then stir in the fish sauce and lift out the onion and ginger.3 cubes2 tbsp fish sauce
- Meanwhile soak or cook the rice noodles following the pack instructions, drain and divide between 4 deep bowls.11 oz rice noodles
- Bring the broth to a rolling boil, add the beef strips and cook for 1 to 2 minutes, until just cooked.11 oz beef stir-fry strips
- Ladle the broth and beef over the noodles. Top with sliced scallions and cilantro and serve with lime wedges.1 bunch scallions1 lime1 bunch fresh cilantro
Really blacken the onion and ginger. That char is what makes a quick broth taste slow-cooked.
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