Vietnamese Pho bo

             To market, to market.. lets make the classic.....Vietnamese Pho with Beef   (phở bò) 

Ingredients

1 bunch spring onions, white part only

2 teaspoons rice flour

vegetable oil, to shallow fry

160g bean shoots

250g beef fillet, sliced thinly

coriander and mint, to garnish

lime wedges, to serve

Broth

750ml water

500g beef (gravy or chuck)

2 tablespoons fish sauce

1 1/2 tablespoons light soy sauce

3 star anise

2cm piece galangal, chopped

10 peppercorns

1/2 bunch coriander roots, chopped

Noodles

1 cup rice flour

1 tablespoon corn flour

1/2 teaspoon salt

310ml cold water

1 tablespoon light olive oil

Chili sauce

4 long red chillies

2 cloves garlic

2 teaspoons rice vinegar

2 teaspoons caster sugar

Salt, to taste

Method:

1. To make broth, bring all ingredients to a boil in a large saucepan. Simmer, covered, for 1 hour. Strain and discard solids. Season with extra soy or fish sauce if desired.

2. Meanwhile, to make noodles, sift together flours and salt. Slowly whisk in water and oil until mixture is smooth and silky.

3. Pour 1/4-cup of the mixture into a cold, non-stick frying pan. Cook, covered, over medium heat, until mixture bubbles. Flip pancake onto a tray lined with baking paper. Repeat with remaining batter, cooling pan under cold water, in between batches. Cut rice pancakes into thin strips to form noodles.

4. To make chili sauce, cook all ingredients in a small saucepan, over low heat until garlic is soft. Crush in pestle and mortar until smooth.

5. Coarsely chop white part of spring onions. Place in a small bowl with rice flour. Stir to combine. Season. Shallow fry quarter teaspoons of mixture until golden and crisp. Drain on absorbent paper.

6. To serve, divide bean shoots among serving dishes. Top with noodles and raw beef. Pour over boiling broth. Garnish with coriander, mint and crispy spring onions. Serve with chili sauce and lime wedges.

Thanks My Kitchen Rules