Vietnamese beef noodle soup

26 October 2016 - 10:55 By Sunday Times Food Weekly

Vietnamese beef noodle soup (Pho Bo) INGREDIENTS1 litre beef stock60ml ( cup) fish sauce, plus extra to serve45ml (3 tbsp) freshly grated root ginger400g beef, sirloin or topside, trimmed and sliced250g bok choy, leaves separated250g rice noodles, cooked and drained6 spring onions, slicedSmall bunch fresh coriander, roughly choppedChilli sauce, to serveMETHODBring the stock to the boil in a saucepan. Add the fish sauce and ginger and simmer for a few minutes. Add the beef and bok choy and simmer until bok choy is tender and beef is cooked. Divide noodles between 4 bowls and ladle soup over. Top with spring onions and coriander and serve with chilli sauce and extra fish sauce on the side to taste.Traditionally this is served with a side salad of bean sprouts mixed with fresh basil and mint leaves, with lime wedges for squeezing over.For the chicken version (Pho Ga), use sliced chicken breast and chicken stock instead of beef. Serves 4 - Recipe by Julian CohenFor a more Banting-friendly version, replace the noodles with julienned baby marrows...

There’s never been a more important time to support independent media.

From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.

For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.

Already subscribed? Sign in below.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.