VIETNAMESE BEEF PHO WITH KONJAC NOODLES – PHASE 2bianca.l
100 grams beef strips
1/2 small onion finally diced
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 teaspoon massell chicken stock powder mixed in 2 cups hot water
Couple sprigs of chopped fresh coriander
Handful of celery diced small
Handful of cabbage leaves
2 tablespoon shallots
1 tablespoon soy sauce
2 tablespoon fish sauce
2 birds eye chilli
In a nonstick pan dry fry onion, garlic, ginger, shallots and coriander. Then, add beef and brown.
Add the chicken stock you made, as well as the celery, 2 birds eye chilli, soya sauce, fish sauce and salt if required. Adjust the ratio of soy sauce and fish sauce to your liking.
Boil for 10 minutes with lid on until beef is tender.
Add your konjac noodles and boil for 5 minutes for flavours to sink into the noodles.
Turn off and add the cabbage leaves and cover the lid for 2 to 3 minutes so that cabbage cooks in the steam.
Serve and garnish with fresh coriander, birds eye chilli and spring onion and piece of lemon.
By © Gourmet Spice Kits 2017