Lemongrass Beef Pho Noodles

Get ready to cook

Method:

1. For broth, heat a large pot to medium-low heat. Add cinnamon sticks, fennel and star anise; dry roast for 1-2mins until fragrant, stirring to prevent burning. Add Lemongrass Sambal Paste; stir fry for 1-2mins. Add water and stock cubes; mix well. Raise to medium-high heat to bring to boil then lower to simmer for 30mins. Add more stock if needed.

2. To assemble, divide noodle bowl ingredients into 10 equal portions in bowls. Pour over hot broth, serve immediately.

Ingredients:

Noodle Bowls

1.5kg cooked rice noodles 

300g beansprouts

1kg slow cooked sliced beef brisket OR 40 grilled beef meatballs

30g bunch mint (use leaves only)

30g bunch coriander (chopped)

5 spring onions, sliced

10 lime wedges

 

Broth (10 x 200g portion)

400g Lemongrass Sambal Paste

1.6 litres water

3-4 good beef stock cubes

2 cinnamon sticks

3-4 whole star anise

2 teaspoons fennel seeds

About this dish

10 portions

2 Medium

Serves:

Lemongrass Sambal Paste

Chilli Rating:

Product:

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