Autumn Recipe Of The Month

With Summer over and Autumn back in our sights, it’s time to bring back those tasty soup options!

Why not try to make our tasty Pho Bò soup at home this Autumn?

Pho Bò (Beef Noodle Soup)

Serves 4

 

Ingredients:

240g beef fillet, thinly sliced

200g rice stick noodles

200g bean sprouts

1l water

For the stock:

1kg beef bones

4l water

1 onion, quartered

2 sticks celery

30g galangal, sliced

1tsp white peppercorns

4 star anise

2 sticks cinnamon

8dsp soy sauce

4dsp black soy sauce

2dsp sugar

30g coriander root

 

Serve with:

4dsp hot chilli sauce

1 lime, quartered

50g bean sprouts

6 bird’s eye chillies, finely sliced

10g sweet basil

fish sauce

30g spring onion, sliced

10g Vietnamese parsley, chopped

 

Cooking method

To make the stock:

Put all the ingredients into a big saucepan, bring it to the boil and simmer gently for 2-3 hours or until the stock has reduced by half. Pass it through a

sieve and keep to one side.

Soak the rice noodles in cold water for about 30 minutes until soft, drain and keep to one side.

 

Bring a pot of water to the boil, cook the noodles and bean sprouts for 20 seconds, drain and put in a soup bowl.

Bring the stock to the boil, add the sliced beef

and cook for 30 seconds. Pour it over the noodles,

top with spring onions, Vietnamese parsley and

sweet basil.

 

To serve:

Serve accompanied with any combination or all of the following: hot chilli sauce, lime wedges, bean sprouts, sweet basil, bird’s eye chillies and fish sauce. Garnish with parsley and spring onion.