|November 20, 2020 Friday|
Wow! The last post was about a year and a half ago. The reason behind this sudden revival of my food blog is because I have to lead by example. As some of you already know, I teach on a regular basis for about 4.5 years now. Ever since I came back to Singapore, I have started teaching. This week, I have set up a challenge for my students. The best written recipe will get featured on my food blog next week! Hurrah! Let them have a taste of being famous and getting featured (then again, the traffic on this page is a quite abysmal so I am not too sure if that’s a great experience). However, before I feature some of my best students’ work, I would like to present my Beef Pho recipe – Express Edition.
Ingredients (Serving Size – 4-5)
2 litres of beef broth (I used Campbell’s – they are so delicious)
1.5 Large Onions (0.5 Thinly Sliced + 1 Onion Diced)
1 knob of ginger (Diced)
2 pieces of star anise
1 stick of cinnamon
8-10 cloves
1 packet of Rice Noodles
250g of thinly sliced beef (Shabu Shabu style)
10 beef balls
Basil Leaves
Mint Leaves
Chopped Green and Red Chillies
Lime Wedges
Beansprouts
A pinch of salt
50ml of fish sauce
50g of sugar
Steps for making the broth
- Bring the 2L beef broth to boil.
- Place the diced ginger and diced onions into the broth.
- Put the salt, sugar, and fish sauce into the broth.
- Let it simmer for 30-40 minutes.
- Place the cloves, cinnamon stick and star anise into a teabag.
- Place the bag into the pot and let it simmer for another 30-40minutes.
- After 30-40minutes, take the teabag out.
- Taste and adjust acccordingly.
Steps for plating the bowl
- Bring a pot of water to boil.
- Cook the rice noodles in the boiling water for about 2 minutes.
- Take it out and put it into a bowl.
- Garnish the bowl according to preference and lay the thinly sliced beef on top of the noodles.
- Pour in the hot broth to cook the beef and bean sprouts.
Tips: You can substitute beef broth with chicken broth if you dislike the beefy smell.
Clarrie Noms 