Whilst “pho” is a Vietnamese dish I think I first discovered my love for it in Hong Kong. I used to spend hours perusing the Time Out website looking for the best restaurants to go. I came across an absolutely brilliant tiny little restaurant in Wan Chi that was known for its spicy beef pho and it certainly lived up to its reputation as it was absolutely delicious and I went back there many times during my 6 months. Ever since I tasted that pho have been trying to recreate the dish and have come up with a recipe that I am very happy with it is slightly less spicy and is extraordinarily simple to make!
For those of you who don’t know what a pho is, it is a fresh and fragrant noodle soup which can be spiced up to suit your palate. Recently I have been cheating when I have been making this dish after work, buying a box of prepared stir fry vegetables. However, yesterday I managed to make it to Shepherd’s Bush Market and was able to buy a whole host of fresh vegetables which I sliced up and threw into the mix and it was absolutely delicious.
As I mentioned before the dish is incredibly straightforward and can be made for large numbers of people with no hassle whatsoever. I enjoy this meal all year round and at the moment am eating at least once or twice a week varying it by changing the meat or fish I put into it. My preference is to make the pho with beef as you throw it in raw just before serving and it cooks in the broth. If you are making the pho with prawns then you should at them at the same time as the noodles. Alternatively if you are adding chicken, slice it finely and add it to the saucepan at the very beginning.
So if you are looking for something that is fresh, easy and packed full of vegetables then this is definitely something that you should give a try!
Beef Pho (Serves 2 people)
- 150-200g of beef steak (finely sliced and any sinew and fat removed)
- 1tsp thai green curry paste
- 2tbsp dark soy sauce
- 1-2tsp honey
- 1” ginger (finely sliced)
- 2-3 garlic cloves (finely chopped)
- fresh chilli (quantity will vary depending on how spicy you like your food)
- ½ a red onion (finely sliced)
- handful mange tout
- 1 large carrot (peeled and finely sliced)
- ½ red pepper (finely sliced)
- 7-8 pak choi leaves (sliced)
- 75-100g vermicelli noodles
- 1pt- 1 ½pts good quality chicken stock
- juice of 1 lime
- handful of freshly chopped coriander
- 1-2 tbsp vegetable oil
- Place all of the ingredients in a saucepan except for the beef, coriander, lime juice, noodles and stock in a pan.
- On a high heat fry the vegetables very quickly for 1-2minutes.
- Add the stock and boil for 3-4 minutes.
- Add the noodles and for a further 1-2 minutes.
- Serve the soup in bowls adding the beef, coriander and lime juice just before taking it to the table. Enjoy!
(Note – the vegetables can be varied according to what you have available so don’t worry if you can’t get pak choi just use another cabbage for example savoy cabbage or even bean sprouts instead.)