Name: Quick Beef Pho with Bean Sprouts
Ingredients: Step 1 ingredients; 2 l (8 cups) of Beef Stock; 500 ml (2 cups) water; 2 thick slices of Ginger; 1 Onion thinly sliced; 2 Garlic Cloves sliced; 3 Star Anise; 2 Cinnamon Quills lightly bruised; 2 tbsp caster sugar; 80 ml (1/3 cup) fish sauce; Step 2 and 3 ingredients; 375 g Flat Rice Noodle; 400 g Beef Eye Fillets very thinly sliced; 80 g (1 cup) Bean sprouts; 1 Long Red Chilli chopped and thinly sliced; ⅓ cup cup each of Basil, Mint and Coriander Leaves

AuthorFarmland GreensCategoryRecipes

Also known as Bean Sprouts, this popular product is native to Asia and grown from mung bean seeds. The Chinese have used bean sprouts in their dishes for the last 3,000 years so there’s plenty of recipe’s to choose from! Bean Sprouts have a fresh burst of natural juice collected in the fleshy stems.

Yields1 Serving

Step 1 ingredients

2 l (8 cups) of Beef Stock

500 ml (2 cups) water

2 thick slices of Ginger

1 Onion thinly sliced

2 Garlic Cloves sliced

3 Star Anise

2 Cinnamon Quills lightly bruised

2 tbsp caster sugar

80 ml (1/3 cup) fish sauce

Step 2 and 3 ingredients

375 g Flat Rice Noodle

400 g Beef Eye Fillets very thinly sliced

80 g (1 cup) Bean sprouts

1 Long Red Chilli chopped and thinly sliced

⅓ cup cup each of Basil, Mint and Coriander Leaves

Step 1:

Put all the ingredients in a large sauce pan, bring to boil then reduce the heat to low. Cover and simmer for 20 minutes.

Strain, discarding solids. Return to the pan. Cover and return to the boil.

Step 2:

Prepare the noddles according to packet instructions. Drain well.

Divide the noodles among four warmed soup bowls. Top with the beef (100g per bowl). Pour over the hot soup mixture. The heat will gently cook the meat. Top with the bean sprouts.

Garnish the chilli, basil, mint and coriander.

Ingredients