Quick Pho-Style Noodle Soup — Vietnamese Comfort in 20 Minutes
EASIER THAN TAKEAWAY!
This easy pho noodle soup recipe Australia proves it! In just 20 minutes, enjoy a slurp-worthy bowl that tastes like you simmered it all day. No fuss, just flavour!
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EASY PEASYWHY THIS ROCKS
Real pho broth takes 6 hours. This version uses a flavoured store-bought beef stock with star anise and ginger and tastes remarkable for 20 minutes of effort. It is warm filling and deeply comforting especially in winter.
WHAT YOU NEED
Total Estimate: $12
LET'S DO THIS
Char the ginger directly over a gas flame or under the grill for 2-3 minutes until slightly blackened on the outside. This adds a smoky depth to the broth. If you do not have gas just toast it in a dry pan.
Pour beef stock into a large pot. Add star anise cinnamon stick charred ginger and fish sauce. Bring to a simmer and cook for 10-12 minutes to let the spices infuse the stock. Taste - it should be deeply savoury and aromatic. Add more fish sauce if needed.
While the broth simmers soak rice noodles in boiling water for 3-4 minutes until soft. Drain and divide between four deep bowls.
Bring the broth to a rolling boil. Remove the whole spices and ginger. Place the thinly sliced raw beef into each bowl of noodles - the boiling hot broth poured over the top will cook the beef perfectly.
Ladle the hot broth over the beef and noodles. Top with bean sprouts coriander and spring onions. Serve with lime wedges hoisin and sriracha on the side.
PRO TIP FROM THE CHAOS GOBLINS
The beef must be sliced paper thin - about 2-3mm. Partially freeze it for 30 minutes before slicing and it becomes much easier to get thin even slices. Thin beef cooks in seconds from the hot broth - thick slices stay raw in the middle.
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