Lemongrass Beef Pho Noodles
Get ready to cook
Method:
1. For broth, heat a large pot to medium-low heat. Add cinnamon sticks, fennel and star anise; dry roast for 1-2mins until fragrant, stirring to prevent burning. Add Lemongrass Sambal Paste; stir fry for 1-2mins. Add water and stock cubes; mix well. Raise to medium-high heat to bring to boil then lower to simmer for 30mins. Add more stock if needed.
2. To assemble, divide noodle bowl ingredients into 10 equal portions in bowls. Pour over hot broth, serve immediately.
Ingredients:
Noodle Bowls
1.5kg cooked rice noodles
300g beansprouts
1kg slow cooked sliced beef brisket OR 40 grilled beef meatballs
30g bunch mint (use leaves only)
30g bunch coriander (chopped)
5 spring onions, sliced
10 lime wedges
Broth (10 x 200g portion)
1.6 litres water
3-4 good beef stock cubes
2 cinnamon sticks
3-4 whole star anise
2 teaspoons fennel seeds
Photo Credit: James and Jess - creative commons
About this dish
10 portions
2 Medium
Serves:
Lemongrass Sambal Paste
Chilli Rating:
Product:
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