Eating pho always reminds me of my trips to Vietnam. There is nothing quite like the rich broth, slippery noodles, and fresh herbs to warm you from the inside out.
Time: 50 min. preparation time, 0 min. baking time
Nutrition: Calories ca 447 / Protein 26g / Carbohydr. 26g / Fat 27g
Ingredients (6 servings)
|1.5 l||beef stock|
|400 g||stewing beef (e.g., chuck or shank)|
|300 g||beef (loin)|
|150 g||rice noodles (broad)|
|3 stalks||green onions|
|1 tbsp||fennel seed (ground)|
|50 ml||fish sauce|
|vegetable oil for frying|
large saucepan, cooking spoon, cutting board, knife
Sauvignon Blanc, New Zealand
Pair this dish with a New Zealand Sauvignon Blanc from the Marlborough region. Its grapefruit, lemongrass, and bell pepper aromas work with the dish’s cilantro and green onion.
Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.
cutting board, knife
400 g stewing beef / 1 carrot / 2 cloves garlic / 2 tbsp ginger / 3 green onions / 2 chilis / 0.5 bunch cilantro / 300 g beef / 300 g beef (loin)
Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 – 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.
large saucepan, cooking spoon
1.5 l beef stock / 1 tbsp fennel seed (ground) / 150 g rice noodles (broad) / 2 tbsp ginger / 50 ml fish sauce
Add sliced beef and green onions and simmer for approx. 3 – 5 min. until the beef is just cooked. Add cilantro, salt, and pepper to taste. Enjoy!
salt / pepper