Mid week cooking postings have been a bit rare as of late haven't they?
This week I attempted a very easy pho recipe from the new Donna Hay magazine.


I am a big fan of pho as you may remember from my previous pho adventures.

Most recipes I've seen have about 600 different ingredients to get the stock right, where as this one just uses beef stock and a few spices.
It was just way too easy to cook and to have dinner on the table in no time!

Donna Hay did get a few things wrong though in her recipe, in my opinion. She uses only 200 grams of rice stick noodles. The traditional noodle used is the flat rice noodles, and well 200g for 4 people would just be not enough! I used a 375g packet and it was enough for everyone.
She also uses regular basil, when in fact you need to use Thai Basil.

Beef Pho
Donna Hay with Iron Chef Shellie alterations.

375g flat rice noodles (similar to ones used in pad thai)
1.5 litres beef stock or consomme
1 star anise
1 cinnamon stick
1 cardamon pod
1 spring onion, cut into 0.5cm pieces (I like to cut mine using scissors)
200g eye fillet, cut paper thin (the best way to do this is to freeze, then cut with a very sharp blade)
1 cup bean sprouts
1 cup Thai bail
2 small red chillies, sliced
fish sauce lemon wedges, to serve

1. Cook the noodles according to packet instructions. Drain and divide between serving bowls.

2. Place the stock, cinnamon, star anise and cardamon in a saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 5 minutes. Top the noodles with the spring onion, beef and pour over the stock. The stock will cook the raw eye fillet.


4. Top with the thai basil, bean sprouts and chilli.

5. Add fish sauce and lemon juice to taste.

Serves 4.