Beef and Chicken Pho Vietnamese Soup. It’s all about the broth and the wonderful beef and chicken with noodles added makes a meal.
Stock:
300g beef bones
500g chicken breast
4 shallots or 1 onion sliced
5cm ginger sliced
4 cloves garlic
1 tsp fennel seed
1 stick cinnamon
2-star anise
2 cardamon pods 6 gloves
Pho
- 300g beef sirloin
- Chicken fillet
- 1 packet Japanese noodles
- 2 to 3 tsp sugar
- Fish sauce to taste
For serving
Bunch of spring onion
Cut into pieces
2 red chilies
2 hard-boiled eggs
Method
Place stock ingredients in a pot and add 2-liter water cover bring to simmer cook for 2 to 3 hours skimming scum off the top with a sieve.
Add more water if needed. Strain stock through a sieve lined with a cleaned tea towel and return liquid to a clean pot.
Add noodles cook for 5 mins and the beef is tender.
Cut meat into thin slices across the grain.
Ladle hot soup into bowls and top with sliced meat, spring onion, herbs, and chilies, and hard-boiled egg.
Prepared, posted, tried, and tested by: Joy Martin Smyth
