VIETNAMESE BEEF NOODLE SOUP

Serves 4

Ingredients:

  • Whole Chicken

  • 13 cups of water (approximately)

  • Ginger (about 10cms, peeled)

  • 1 large onion (peeled)

  • 4 star anise 

  • Pho flavour (Pho Hoa Pasteur)

  • 1kg sliced beef 

  • 1 packet Hakka Beef Balls 200g

  • 2 tbsp sugar 

  • 2 tbsp salt 

  • 1 packet of Pho Rice Noodles 500g

Garnish:

  • Sliced onions, coriander and spring onions

Condiments:

  • Sriracha chilli sauce, Hoisin sauce, lemon, bean shoots, pepper

Cooking Directions: 

  1. Fill pot with water and place chicken, salt, sugar, onion and ginger inside. Once water has boiled, place the star anise and Pho flavour satchel in.

  2. Simmer on low heat for 1 hour. Take out the chicken.

  3. Taste the broth and adjust it with sugar and salt to your liking. Simmer for another 1-2 hours.

  4. Take out the star anise, onion and ginger 15 minutes prior to serving. Add the beef balls and increase the heat to boil.

 

Assembly:

  1. Loosen the rice noodles and blanch in boiling water for 2 minutes. This helps to remove the oil and allows the broth to be clear. Drain and rinse under cold water.

  2. Portion the noodles into bowls. Place the sliced beef on top and pour boiling pho broth on top. Add the beef balls. 

  3. Garnish with sliced onion, coriander and spring onion. 

  4. Serve with siracha, hoisin sauce, bean shoots and lemon.