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.

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