Noodle bowls or Pho are a staple in Vietnamese cuisine and there are many varieties. This tasty version combines lean beef with aromatic broth, rice vermicelli noodles and traditional garnishes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Soak noodles in very hot tap water according to package directions until softened. Rinse under cold water and set aside.|
|2. Reconstitute Artisan Beef Stock according to package directions. Add onion, ginger, star anise, coriander seeds, peppercorns and cinnamon stick. Bring to a boil and then simmer for 30 minutes to 1 hour. Strain solids from the stock. Taste and adjust seasoning with fish sauce if required. Keep stock hot until ready to serve.|
|3. Prepare all the soup garnishes: slice the beef very thinly as for Carpaccio. Wash and drain all other garnishes. Arrange garnishes on a side plate to serve with the noodle bowl. Place a portion of noodles on the bottom of the bowl, top with raw slices of beef. Add boiling stock (this will cook the beef).|