Gweilo-Pho

by Charlie McCarthy, Sr.

Ingredients

• olive oil
• 50 g ginger (minced)
• 4 cloves garlic (minced)
• 1-2 fresh red chilies
• 2 star anise
• 1/2 bunch cilantro
• 2 cartons beef stock
• 2 lemon grass stalks
• 11 oz medium rice noodles
• 10 oz beef
• bbq sauce
• 1 chinese cabbage
• 150 g frozen broccoli florets
• 50-100 g frozen peas
• salt
• beansprouts (washed in boiling water for 3 minutes)
• 2 spring onions
• soya

Recipe

1. On low, heat about 3 tablespoons of olive oil in a pan. Add ginger, garlic and fresh chilies. Let cook for about 15 minutes. Add star anise, and the stalks of the cilantro finely chopped. Turn the heat up and add the beef stock, and the lemon grass stalks. Bring to a boil and allow simmering for 30 minutes.
2. While this is simmering place the noodles in bowl and cover with boiling water and allow to soak for 15 minutes or until tender. Use tongs or a fork to keep moving them so they separate. Once soft rinse with cold water and drain.
3. Cut beef into strips and coat with your favorite bbq sauce and let stand.
4. Finely shred cabbage, then add it, the broccoli and the peas to the simmer pot. Bring back to a boil. Once boil reduce to simmer and salt to taste.
5. To serve spoon out noodles, place beef and beansprouts on top. The ladle over hot soup. Allow guests to add fresh chilies, spring onions, soya and hot sauce to their liking.

Enjoy!