PHO VEGAN RECIPES

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BEEF PHO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Beef pho recipe - Recipes and cooking tips - BBC Good Food image

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

Provided by Elena Silcock

Categories     Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 16

1l low salt beef stock
1 large onion, peeled and cut into quarters
large thumb-sized piece ginger, peeled
1 cinnamon stick
2 star anise
1 tsp coriander seeds
½ tsp cloves
230g sirloin steak
1 tsp palm sugar
1 tbsp fish sauce
1 ½ tbsp soy sauce
200g flat rice noodles
2 spring onions, shredded
1 small red (bird's-eye) chilli, finely sliced
handful each of Thai basil and coriander
1 lime, cut into wedges

Steps:

  • Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
  • Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
  • Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Nutrition Facts : Calories 471 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.83 milligram of sodium

VIETNAMESE CHICKEN NOODLE SOUP (PHO) RECIPE | BBC GOOD …



Vietnamese chicken noodle soup (pho) recipe | BBC Good … image

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories     Lunch, Supper

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 24

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

Steps:

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.5 milligram of sodium

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See details


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