Quick and Easy Beef Pho

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs carrot
• 1bunch mint
• 150g vermicelli noodles
• 15g Vietnamese pho seasoning
• 300g beef stir-fry
• 15ml soy sauce
• 5ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the onion. Crush or finely chop 1 garlic clove. Shred the carrot using a julienne peeler or cut into thin matchsticks. Pick the mint leaves, discarding the stems.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Cook soup
   Put the onion, pho seasoning and 750ml (3 cups) water in the same pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook for 5 mins. Add the carrot and 2 tsp soy sauce and cook for 3 mins or until the carrot is tender. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Brown beef
   Meanwhile, separate the beef stir-fry. Heat 1 tsp vegetable oil in a medium frypan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1-2 mins until browned. Add the garlic and 2 tsp soy sauce and stir-fry for 1 min or until fragrant. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the noodles, soup and beef among bowls. Top with the mint leaves and enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Sojabohnen, Sulfit