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Pho (Vietnamese Beef Noodle Soup)

Submitted by Krish 11 June 2009

Served in bowls - with a small dish of the fish sauce on the side as an accompaniment. You could bulk out the soup by adding fresh rice or egg noodles and some beansprouts.



150g Rice noodles; ,200g bean sprouts; ,250g rump steak finely sliced; ,2 Tomatoes de-seeded and sliced; ,4 Spring onions sliced; ,Small bunch fresh coriander;,1 red chilli de-seeded and finely sliced. ,,For the soup:,1kg beef ribs; ,250g braising steak; ,1 medium onion sliced; ,2.5 cm ginger peeled and chopped; ,1 cinnamon stick; ,3 star anise; ,2 cloves; ,12 Black peppercorns; ,Salt to taste. ,,For the nuoc cham (hot fish sauce):,2 red chillies; ,2 garlic cloves chopped; ,5g sugar; ,1 stick lemongrass finely chopped; ,15ml rice vinegar; ,15ml water; ,60ml fish sauce; ,5g shrimp paste.,


Place the ribs, braising steak, onions, ginger, star anise, cloves, peppercorns and salt in a large pan and cover with cold water. Bring to the boil, cover and simmer for 3-4 hours.
For the nuoc cham, put all the ingredients into a food processor and blend to a fine paste.

Soak the rice noodles in cold water for 10-15mins, drain. Cook the rice noodles in a large pan of salted, boiling water until tender, drain and immerse in cold water.
To serve the dish, divide the noodles and bean sprouts into 4 bowls.
Take a large ladle and in it put a few slices of rump steak, spring onion and tomato and immerse into the soup. Hold it in the soup for 30-40 seconds, until the beef has browned slightly. Pour this over the noodles. Repeat for the other bowls.
Garnish with coriander sprigs, fresh chilli and serve with the nuoc cham.

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