Gweilo-Pho
by Charlie McCarthy, Sr.
Cookware
- pan
- bowl
Ingredients
- olive oil
- 50 g ginger
- 4 cloves garlic
- 1 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 g frozen peas
- salt
- beansprouts
- 2 spring onions
- soya sauce
- hot sauce
Instructions
Step 1
On low, heat about 3 tablespoons of olive oil in a pan. Add ginger, garlic and fresh red 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.
Step 2
While this is simmering place the medium rice 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.
Step 3
Cut beef into strips and coat with your favorite bbq sauce and let stand.
Step 4
Finely shred chinese cabbage, then add it, the frozen broccoli florets and the frozen peas to the simmer pot. Bring back to a boil. Once boil reduce to simmer and salt to taste.
Step 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 sauce and hot sauce to their liking.