POTATO AND BEEF PHO
PREP TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
SERVES: 4
INGREDIENTS
750g bag baby Spudlite potatoes
400g beef fillet steak, thinly sliced
½ small brown onion, peeled and sliced
1 carrot, peeled and julienned
100g bean sprouts
1/3 cup coriander leaves
2 tbsp thai basil leaves, torn
1 lime, quartered, to serve
Broth
1.5 litres beef stock
3cm piece ginger, bruised
1 clove garlic, peeled and bruised
1 long red chilli, halved
1 star anise
¼ tsp white pepper
1 tbsp fish sauce
¼ cup soy sauce
2 tbsp lime juice
METHOD
1. For the broth, place stock, ginger, garlic, chilli, star anise, pepper, fish sauce, soy sauce and lime juice together in a large saucepan. Bring to the boil and simmer for 10 minutes.
2. Using a spiraliser, make potato noodles following equipment instructions. Place potato noodles in a colander and rinse under cold water, to remove excess starch.
3. Remove ginger, garlic, chilli and star anise from broth. Add potato noodles, beef, onion and carrot, return broth to a boil, reduce heat to a simmer and cook for 4 minutes or until potato noodles are tender and beef is cooked through.
4. To serve, divide noodles between four bowls. Ladle the beef, onion, carrot and broth over the top and garnish with bean sprouts, coriander, thai basil, chilli and a lime wedge.
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