Beef Pho-Style Broth with Rice Noodles

Make beef pho-style broth with rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Sirloin steak, fat trimmed, sliced paper thin (Twenty minutes in the freezer first makes it possible to slice this thin. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
110 g Cooked rice noodles (Cooked weight, after soaking.)
600 g Beef stock (Made up from a cube or a pot.)
100 g Pak choi
20 g Spring onion
1 tsp, about 5 g Fish sauce
A thumb, sliced Fresh ginger
A pinch, or a stick Ground cinnamon
A wedge Lime juice
Half a red chilli, sliced Fresh red chilli
A handful Fresh coriander
A handful Fresh mint
Ingredient notes on the recipe page.

METHOD
1. Simmer the stock with the ginger, cinnamon and fish sauce for fifteen minutes. Add the pak choi for the last two.
2. Put the cooked noodles in a deep bowl and lay the raw beef slices over them in one layer.
3. Bring the broth back to a rolling boil and pour it straight over the beef. It cooks in the bowl in about thirty seconds.
4. Top with spring onion, chilli, the herbs and a squeeze of lime.

Contains fish and celery.
Nearly every stock cube and pot lists celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-pho-style-broth-rice-noodles

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures