Beef and hoisin pho
Overflowing with cabbage, mushrooms and red onion, this beef and hoisin pho is a sense-tingling variation of the traditional Vietnamese noodle soup. Serve with generous toppings of coriander, crispy shallots and chilli flakes!
- 25 mins cooking
- Serves 2
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Ingredients
- 1 tsp sesame oil
- 1/2 red onion, finely sliced
- 1 clove garlic, sliced
- 1 litre beef stock*
- 1-2 tbsp hoisin sauce*
- 4 shiitake or button mushrooms, sliced
- 250 g lean, tender beef (eg scotch fillet or sirloin), finely sliced
- 100 g wide rice-stick noodles, soaked in boiling water for 3-4 minutes until softened, then drained
- 1/4 savoy cabbage, finely sliced
- Coriander sprigs, to garnish
- 1-2 tsp crispy shallots
- Chilli flakes (optional)
Method
- 1Heat the sesame oil in a medium saucepan.
- 2Add the red onion and garlic and sauté very gently on low heat until soft and fragrant.
- 3Add the stock, hoisin sauce and sliced mushrooms and simmer for 5 minutes until fragrant.
- 4Add beef strips and simmer gently for 2-3 minutes until just cooked through.
- 5Add noodles and cabbage. Cook for 2 minutes until wilted.
- 6Spoon into bowls and top with coriander, crispy shallots and a sprinkle of chilli flakes if desired.
Notes
*Check label if eating gluten free
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