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Vietnamese noodle soup (Pho)

A quick version of the traditional Vietnamese soup that takes up to half a day to prepare! Don't worry- this version is ready in a matter of minutes.

Prep: 5 mins
Cook: 10 mins
Serves: 4
    • 300g fillet steak, cut into thin slices
    • 1 cinnamon stick
    • 2 star anise
    • 1 tbsp. Blue Dragon Light Soy Sauce
    • 1 red chilli, finely sliced
    • 2 spring onions, cut into rounds
    • 1/2 tsp. salt
    • 900ml chicken stock
    • 300g Blue Dragon Fine Egg Noodle Nests
    • Handful bean sprouts
    • Handful mint leaves, stems removed
    • Handful coriander, chopped
    • 1 lime wedge, to serve
    1. Cook the Fine Egg Noodles as directed on pack.
    2. Combine cinnamon stick, star anise, Light Soy Sauce, salt and stock in a large pan and bring to the boil.
    3. Lower heat, and add the meat and cook for 30 seconds until the meat is tender.
    4. Skim any fat off the top of the pan, and add the Fine Egg Noodles.
    5. Ladle into individual bowls and serve, garnishing with the mint, chilli, spring onion, beansprouts and coriander and a squeeze of lime.

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