This speedy take on a classic pho means you can hit the East in less than half an hour.
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Ingredients
- 600ml beef stock (we used Waitrose Cooks’ Ingredients)
- 1 long red chilli, halved, plus a few slices for garnish
- 1 thumb-size piece of fresh ginger, sliced
- 1 lemongrass stalk, roughly chopped
- 150g sugar snap peas and baby sweetcorn
- 180g Waitrose Cooks’ Ingredients Pulled British Beef (or similar)
- 300g egg noodles (we used Waitrose Free Range Egg Noodles)
- 2 handfuls of beansprouts
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Method
- Pour the stock into a medium saucepan, add the halved chilli, sliced ginger and lemongrass, bring to the boil, then simmer, covered, for 10 minutes. Strain through a sieve into a clean pan and discard the aromatics.
- Halve the baby sweetcorn lengthways, then add to the stock with the sugar snap peas. Simmer for 2 minutes, add the pulled beef and heat through for 1 minute.
- Meanwhile, heat the noodles according to the packet instructions, then divide between 2 soup bowls.
- Pour over the soup, dividing the meat and veg evenly. Add a handful of beansprouts to each bowl and scatter with the sliced chilli to serve.
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