Pho

Pho is a much-loved traditional soup that originated in northern Vietnam, where it is freshly prepared in front of you by street vendors. The key ingredient in the aromatic broth is star anise, which blends well with the fresh herbs and other flavours to create a stunning dish.

4 oz. (125 g) dried flat rice noodles
5 cups (1.25 L) beef broth
1 1/4 in (5 mm) piece ginger root, peeled and sliced
2 whole star anise
1 tbsp. (15 mL) kecap manis (see Tip)
3 oz. (85 g) shiitake mushrooms
12 oz. (340 g) rump steak, finely sliced
1 red finger chili, finely sliced
1 cup (250 mL) bean sprouts
4 green onions, white and green parts, finely sliced
1/4 cup (60 mL) lightly packed fresh coriander (cilantro) leaves
1/2 cup (125 mL) lightly packed fresh Thai basil leaves
1/2 cup (125 mL) lightly packed fresh mint leaves
1 lemon, cut into wedges

In a heatproof bowl, cover noodles with boiling water and set aside to soften for 10 to 15 minutes.

In a large saucepan over medium heat, combine broth, ginger, star anise and kecap manis; bring slowly to a simmer. Add mushrooms and steak and simmer until meat is just cooked through, 7 to 10 minutes.

Drain noodles and divide equally among 4 bowls. Ladle broth overtop. Garnish with bean sprouts, green onions, coriander leaves, basil, mint and a wedge of lemon, or serve garnishes at the table so people can help themselves.

Tip

Kecap manis is a thick, soy-based sauce that has been sweetened with palm sugar and has garlic and star anise added. It is commonly used throughout Asia and is available in major supermarkets and Asian grocers.

Makes 4 servings

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