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Beef noodle soup, pho style

Slice the raw beef as thinly as possible after 15 minutes in the freezer: the boiling broth cooks it in the bowl.

Hot dish · 2 servings · Prep time 35 min

Per serving

Calories448kcal
Protein38g
Carbs59g
Fat6g

Ingredients

  • 250 gRump steak
  • 120 gRice noodles
  • 100 gBean sprouts
  • 20 gFresh ginger
  • 100 gOnions
  • 2 pieceVegetable stock cube
  • 1 gGround cinnamon
  • 10 gFresh coriander
  • 10 gFresh mint
  • 1 pieceLimes
  • 20 mlSoy sauce

Method

  1. Char the halved onion and sliced ginger in a dry pan for 5 minutes.
  2. Add them to 1.2 litres of water with the stock cubes, cinnamon and soy sauce. Simmer for 20 minutes, then strain.
  3. Meanwhile, soak the noodles in very hot water and slice the beef very thinly.
  4. Divide the noodles and raw beef between two large bowls, pour the boiling broth over and serve with bean sprouts, herbs and lime.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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