Quick Street Pho

Cook time

5 minutes

Serves

4 - 6

INGREDIENTS

  • 8 cups beef stock
  • 2 cinnamon sticks
  • 2 star anise
  • 3 garlic cloves, crushed
  • 3 cm ginger, grated
  • 1 Tbs brown sugar
  • 1 Tbs fish sauce
  • 400g Vermicelli noodles
  • 400g beef eye fillet, thinly sliced
  • 1 cup coriander leaves
  • 1 cup Thai basil leaves
  • ½ cup Vietnamese mint leaves
  • 4 spring onions, sliced
  • 1 cup bean sprouts
  • 2 limes, cut into quarters
  • 2 red chilli, sliced (optional)
  • 1 red onion, finely sliced (optional)

METHOD

  • Cook Time: 5 minutes
    Serves: 4-6
  • Step 1Pour stock into the Express Crock XL Multi Cooker, with cinnamon, star anise, garlic, ginger, sugar and fish sauce.
  • Step 2 Secure the lid, ensure the steam release valve is in the seal (closed) position. Select SOUP, adjust time to 5 minutes and press START/STOP.
  • Step 3 Once the Express Crock Multi Cooker has finished cooking, press START/STOP and allow a natural pressure release time of 2 minutes.
  • Step 4 Cook noodles following packet directions and place noodles and beef eye filet into bowls. Ladle soup over the top.
  • Step 5 Top with coriander, Thai basil, Vietnamese mint leaves, spring onions, sliced, bean sprouts, lime and chilli.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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