Vietnamese Pho Soup

Name: Vietnamese Pho Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Vietnamese
Ingredients: 2 teaspoonsShaoxing rice wine or dry sherry; 1 tablespoondark soy sauce; handful coarsely chopped fresh coriander; 1 teaspooncornflour; 4 tablespoons coarsely chopped spring onions; handful coarsely chopped basil leaves; 1 teaspoonsugar; 1 teaspoonsesame oil; 225g (8 oz) minced beef; 175g (6 oz) thin dried rice noodles; 1.2 litres(2 pints) home-made chicken stock or quality store-bought fresh stock; freshly ground white or black pepper, to taste; 2 teaspoons sugar; 1 teaspoon chilli bean sauce; 2 teaspoons fish sauce or light soy sauce; 1 cinnamon stick; 3 whole cloves; 3 whole star anise

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
30 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

One of my favourite Vietnamese dishes is Pho - a slowly cooked beef and rice noodle soup that is substantial and satisfying. Here is a much faster version that makes a warming treat, perfect for cold autumn or winter nights.

Ingredients

225g (8 oz) minced beef
175g (6

Asia
China
Dinner
Winter
Autumn
Soup

Method

In a medium-sized bowl, combine the marinade ingredients. Add the beef, mix well and marinate for 20 Minutes in the refrigerator. Drain, discarding the marinade.
While the beef is marinating, soak the rice noodles in hot water for 20 Minutes. When soft, drain well in a colander and set aside. Discard the water.
Put the stock in a wok and bring to simm