Vietnamese mixed meat pho

Name: Vietnamese mixed meat pho
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 portions
Ingredients: 450 g beef bones; 1400 g water; 1 brown onion; 6 cm piece fresh ginger; 1 stalk fresh lemongrass; 2 star anise; 1 cinnamon quill; 1 tsp mixed peppercorns; 3 whole cloves; 1 tsp coriander seeds; 1 tsp fennel seeds; 60 g fish sauce; 50 g soy sauce; 2 tbsp lime juice; ¼ tsp sea salt; 2 pinches ground white pepper; 300 - 350 g flat rice stick noodles; boiling water; 100 g beef fillet; 100 g pork fillet; 100 g skinless chicken breast fillet; 2 - 3 spring onions/shallots; 10 sprigs fresh coriander; 6 sprigs fresh mint; 2 sprigs fresh Thai basil; 100 g bean sprouts; 1 - 2 long red chillies; limes

4.5 60 évaluations

Préparation 20min

Total 1h 50min

6 portions

Ingrédients

beef bones pre-cut into pieces (see Tips)
450 g
water
1400 g
brown onion (approx. 120 g), cut into halves
1
piece fresh ginger peeled and cut into slices
6 cm
fresh lemongrass white part only, cut into halves
1 stalk
star anise
2
cinnamon quill
1
mixed peppercorns
1 tsp
whole cloves
3
coriander seeds
1 tsp
fennel seeds
1 tsp
fish sauce
60 g
soy sauce
50 g
lime juice (approx. 1 lime)
2 tbsp
sea salt to taste
¼ tsp
ground white pepper to taste
2 pinches
flat rice stick noodles (approx. 6 mm wide)
300 - 350 g
boiling water for soaking
beef fillet partially frozen, cut into thin slices (approx. 3 mm thick)
100 g
pork fillet partially frozen, cut into thin slices (approx. 3 mm thick)
100 g
skinless chicken breast fillet partially frozen, cut into thin slices (approx. 3 mm thick)
100 g
spring onions/shallots trimmed and cut into thin slices on the diagonal, to serve
2 - 3
fresh coriander leaves only, to serve
10 sprigs
fresh mint leaves only, to serve
6 sprigs
fresh Thai basil leaves only, to serve
2 sprigs
bean sprouts to serve
100 g
long red chillies cut into thin slices, to serve
1 - 2
limes sliced, to serve