Name: Beef Noodle Soup (Phở Bò Tái Nạm)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 bunch sawtooth coriander (cilantro), sliced; 2 spring onions (scallions), finely sliced; 1 bunch coriander (cilantro); 200 g (7 oz) beef flank, reserved from beef stock base for pho, finely sliced; 800 g (1 lb 12 oz) fresh, thin rice noodles (bahn pho); 1 small white onion, finely sliced into rings; 200 g (7 oz) beef sirloin, finely sliced; 1 litre (35 fl oz/4 cups) beef stock base for pho; 1 lemon, quartered; 100 g (3½ oz) bean sprouts; 1 bunch Vietnamese basil; 2 red chillies, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: The day I learned to use chopsticks, there was a bowl of pho waiting for me. We all grew up on this national treasure. When my folks had Pho Cay Du in Cabramatta, I would have a bowl of pho everyday. In those years, I thought my father’s pho had already reached perfection — how wrong I was. Dad’s pho continues to improve each time I am invited home for his heavenly broth.