Quick spicy beef pho with egg noodles

Name: Quick spicy beef pho with egg noodles
Yield: Serves 2
Cuisine: Vietnamese recipes
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

Easy
May 2011

Easy
May 2011

Test kitchen approved

Serves 2
Takes 10 min to make, 15 min to cook

This speedy take on a classic pho means you can hit the East in less than half an hour.

Save recipe

Save

Save recipe Print

Rate

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

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.