Vietnamese pho soup recipe

Recipes

Jean-Francois Mallet
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Slow cooked beef in a tasty spiced stock with lime juice and rice noodles.

Trim and slice the chilli and rinse and chop the herbs. Rinse and slice the spring onions, peel the ginger and cut it into pieces, then peel the shallots.
Place the beef (brisket and flank) and beef bones into a large pan, cover with water and bring to the boil. Drain the meat and bones then rinse them under cold running water.
Put the meat and bones back into the cleaned pan and add the shallots, ginger, cardamom, star anise and cinnamon.
Cover with water to 10cm (4 inches) above the level of the ingredients, bring to the boil, then reduce the heat to low and simmer for 3 hours 30 minutes. Once the meat is cooked, drain and cut into small slices.
Cook the noodles for 3 minutes in a pan of boiling water then divide them among large bowls. Add the cooked meat, bean sprouts, some herbs, onion and chilli.
Fill the bowls with the broth, cut the raw meat into thin slices and add this too. Season with lime juice and nuoc-mâm and serve.

Recipe extracted from China Towns by Jean-François Mallet.

Recettes et photographies : Jean-François Mallet, textes Emmanuelle Jarry, dessins Marie-Paule Jaulme

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