( SERVES 2 )
Photo by Annabel Langbein Media
Once you've mastered this beef pho you can use much the same technique to make the chicken tom yum and miso salmon and noodle bowl that are also in my book Essential. You can use whatever type of noodle you like, but remember to cook the noodles separately and not in the soup broth.
- Place noodles in a bowl, cover with boiling water and allow to stand for 10 minutes while you make the soup. Place mushrooms, lemongrass, chilli, kaffir lime leaf or lime zest, stock, fish sauce, ginger, five-spice powder and cloves in a large pot and simmer for 5 minutes. Drain noodles, snip with scissors in a few places and divide between heated serving bowls.
- Top with beef slices, bean sprouts and half the coriander. Remove and discard lemongrass and kaffir lime leaf, if using, and divide boiling hot broth between bowls. Add ½-1Tbsp lime or lemon juice to each bowl, or more if desired.
- Top with spring onions, the remaining coriander and mint and garnish with lime wedges. Pass around extra fish sauce for seasoning if desired, and accompany with a bowl of sliced chillies.
More creative recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com