This authentic Beef Pho holds a special place in my heart. When I came to Australia in 2009, on my first date with my husband, he invited me to a Vietnamese Restaurant in Bankstown called Pho Ann where I totally fell in love with this dish. Lucky for me half of my husband's relatives are from Vietnam and I was able to learn first-hand how to cook this amazingly authentic "Pho".
It's a favourite in my family especially in the middle of winter when there's nothing better than staying at home and enjoying a bowl of warm noodle soup. I can't wait to share this dish with you.
Contains: Soybeans and soybean products (eg Miso, soy milk etc)
Ingredients: Soup - Beef Bone, Beef Brisket, Onion, Tomato, Ginger, Garlic, Star anise, Cinnamon, Clove, Fennel Seed, Rock Sugar, Salt, Soy Sauce. Dry ingredients Pho Rice Noodle, Bean Sprout, Slice Onion, Basil, Spring Onion
How I prepared: I slow cooked for 5 hours a combination of beef bones, Beef Brisket, Onion, Tomato, Ginger, Garlic, Star anise, Cinnamon, Fennel Seed & Cloves. I pre-cooked the noodles and beef brisket for you and included bean sprouts, basil and sliced onions.
To reheat: Defrost the broth and the noodles overnight in the fridge. Reheat the soup in a small pot on a low medium heat until the soup is starting to boil add all the noodle box in the soup and when it boils again cook for another 1-2 minutes and it's done. Enjoy!