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Vietnamese Pho Bo


Serves 4

Big bowl of Vietnamese broth with beef, greens and rice noodles. Tasty, light yet filling.

Per serve: 1111kj (264.6cal); 7.4g total fat (2.3g saturated fat); 2.5g fibre


You’ll need

300gms beef fillet, thinly sliced
1 tsp sesame oil
1 small garlic clove, minced
1 onion, finely sliced
1 tsp peanut oil
100gms rice stick noodles
1½ cups shredded asian greens
Mint leaves
Chopped chilli
1 lime

3 cups beef stock
3 cups water
2 tbsp soy sauce
½ tsp cinnamon
4 cm piece ginger, sliced
½ cup mint (stalks and mint)
1 star anise
1 red chilli
1 tsp sugar

Let’s go

Marinate sliced beef in sesame oil and garlic for 30 minutes. Cover finely sliced onion with cold water for 30 minutes.

To make broth: place all ingredients into a large saucepan and bring to the boil.  Reduce heat and simmer for 15 minutes. Discard solids – ginger, mint stalks, star anise. While broth is simmering, place rice noodles in boiling water to soften. Once softened, drain and divide among 4 large soup bowls.

Heat wok or frypan to high, add peanut oil and flash fry beef and onion for 1 minute. Divide beef and onions between bowls on top of noodles.  Pour over broth and top with chopped chilli and finely sliced mint leaves. Spritz with lime juice and serve.

Why it’s good for you
Asian soups are fantastic for lightening up. They are full of flavour and light on fat and calories.
Per serve: 1111kj (264.6cal); 7.4g total fat (2.3g saturated fat); 2.5g fibre


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