Aromatic beef broth with rice noodles and fresh herbs.
A deeply flavoured beef broth simmered with star anise and cinnamon, ladled over silky rice noodles and topped with fresh herbs.
Serves 4
Bring stock to a boil with star anise and a cinnamon stick. Add brisket and simmer 2 hours.
Cook rice noodles according to packet instructions and divide among bowls.
Slice brisket thinly, arrange over noodles, and ladle hot broth on top. Serve with bean sprouts and Thai basil.
Char onion and ginger before adding to broth for deeper flavour.
Use chicken instead of beef for pho ga.
Store broth and noodles separately in fridge up to 3 days.
Per serving (500g / 17.6 oz) · 4 servings total
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