Hanoi Beef Pho
For 2 (for 4)
Rice Noodles: 3 packs (6 packs)
Onion: 1 (2)
Pho Stock Cube: 1 (2)
White Pepper: 1 pod (1pod)
Star Anise: 1 pod (2 pods)
Red Chilli: 1 (2)
Spring Onions (3): 1 bunch (1 bunch)
Lime: 1 (2)
Carrot: 1 (2)
Beef Strips: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Per serving: Energy (kcal) 543 Fat 11g of which saturates 4g Carbohydrates 67g of which sugars 10g Protein 48g Salt 2.54
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Our pho is inspired by the pure, savoury broth found in Hanoi in Northern Vietnam, where they flash-fry the beef with garlic and pepper; this is widely respected as the original pho recipe. Pho is all about clear, deceptively meaty broth— very different to the darker beef stocks of Western cuisine— as well as undertones of spice, tender meat, joyously slurpable rice noodles and a bright sprinkling of herbs and lime.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 20 minsFor 4 - 25 mins
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