Pho Soup (Beef and Noodle Soup)
Pho Soup (Beef and Noodle Soup)
Rating: (1 rated)
  • 1 onion, thinly sliced
  • 1 tbsp (15 ml) vegetable oil
  • 1 piece fresh ginger, about 2 inches (5 cm) long, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 8 cups (2 litres) chicken broth
  • 2 tbsp (30 ml) fish sauce (nuoc-mam)
  • 2 star anise
  • 2 cloves
  • 1 small cinnamon stick
  • Chili pepper of your choice, chopped
  • 1 package (227 g) rice noodles
  • 3/4 lb (350 g) Chinese fondue sliced beef
  • 1 cup (75 g) bean sprouts
  • 3 ½ oz (100 g) enoki mushrooms or white mushrooms, sliced
  • Preparation
  • In a large pot, brown the onion in the oil. Add the ginger and garlic. Continue cooking for 3 minutes. Add the broth, fish sauce, spices and chilli pepper. Season with salt and pepper. Cover and bring to a boil. Simmer for 5 minutes over medium heat. Strain the broth through a sieve. Adjust the seasoning. Keep warm.
  • Cook the noodles for 3 minutes in salted boiling water. Drain in a colander and rinse under cold running water. Drain well.
  • Description
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