Hanoi beef noodle soup
Also known as phõ, this noodle soup is ubiquitous in Vietnamese restaurants
Difficulty and servings
Serves 4 - 5
Preparation and cooking times
30 minutes + 2 hours to make the stock
- Grill the whole onion and ginger under a high heat, turning until the outside is caramelised and deep brown in colour. Cut the beef shank into chunky pieces and put it, together with the bones, into a large saucepan (or, if making a vegetable stock, use a selection veg instead). Add the onion and ginger, star anise, cloves and cinnamon stick.
- Add 3.5 litres water and bring to the boil. Reduce the heat and simmer gently for 2 hours, skimming off any fat.
- Remove the meat from the stock and cut into smaller slices. Discard the bones. Strain the stock and return with the meat to the pan. Bring back to the boil and season with salt and pepper. Add the fish sauce and lemon juice and keep at a low simmer.
- Slice the raw fillet steak very thinly and set aside.
- Cook the noodles in a large saucepan of boiling water until just tender. Drain and rinse with fresh water and divide up into serving bowls.
- Arrange the thinly sliced steak over the noodles and pour the simmering stock over the top (this will cook it through). Serve with bean sprouts, spring onions, coriander, chilli and lemon wedges on the side. Add to your own taste.
Know-how
For a vegetarian version, use vegetables such as onions, leeks, carrots and swede to make up the stock.
Per serving
533 kcalories, protein 28.6g, carbohydrate 95g, fat 7 g, saturated fat 2.8g, fibre 0.5g, salt 2.72 g
Recipe from olive magazine, January 2005.
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Ingredients
- 1 large onion , peeled
- 3cm root ginger , peeled
- 1½kg beef shank, with bones
- 2 star anise
- 2 whole cloves
- 1 cinnamon stick
- 2-3 tbsp fish sauce
- 1 lemon , juiced
- 150g fillet steak
- 450g dried flat rice noodles
ON THE SIDE
- 100g beansprouts
- 4 spring onions , thinly sliced
- a small bunch of coriander , chopped
- 2 red chillies , sliced and seeded
- 1 lemon , cut into wedges
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Difficulty and servings
Serves 4 - 5
Preparation and cooking times
30 minutes + 2 hours to make the stock
Ingredients
- 1 large onion , peeled
- 3cm root ginger , peeled
- 1½kg beef shank, with bones
- 2 star anise
- 2 whole cloves
- 1 cinnamon stick
- 2-3 tbsp fish sauce
- 1 lemon , juiced
- 150g fillet steak
- 450g dried flat rice noodles
ON THE SIDE
- 100g beansprouts
- 4 spring onions , thinly sliced
- a small bunch of coriander , chopped
- 2 red chillies , sliced and seeded
- 1 lemon , cut into wedges
Per serving
533 kcalories, protein 28.6g, carbohydrate 95g, fat 7 g, saturated fat 2.8g, fibre 0.5g, salt 2.72 g
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16 January 2010
Nina rated this recipe
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