Beef & Noodle Soup (Pho Bo)

WW Points8

Nothing nicer than a fresh crunchy veggie soup with melt in the mouth Beef!

Servings 4

Place ginger and garlic cloves into TM bowl
Chop 3 SECONDS | SPEED 7
3 centimetres ginger (2 tsp), 2 garlic cloves
Add onion - halved
Chop for 2 SECONDS | SPEED 5.5
1 onion - halved
Add star anise, cinnamon, sugar, fish sauce, beef stock
3 star anise, 1 cinnamon quill, 15 gms raw sugar, 40 gms fish sauce, 60 gms Beef Stock Concentrate
Add Water to ingredients in TM bowl - Put on TM Lid - and place Simmer basket onto the lid.
Cook 30 MINS | VAROMA | REVERSE | SPEED 2.5
1500 gms Water
As broth is cooking, place noodles in Thermoserver and cover with boiling water.
As you wait for the noodles to soften you can take the opportunity to prepare beef, chilli and herbs.
400 gms beef eye fillet, 1 long red chillies - thinly sliced, 1/2 bunch mint - fresh
Drain noodles and place beef strips on top of noodles in Thermoserver.
100 gms Rice Vermicelli
Set into soup bowl Water Chestnuts, Snow/Sugar Peas and whatever other vegetables you may want (Bok Choy, Carrots, Capsicum)
1 Can Water Chestnuts - sliced, Snow/Sugar Peas
Pour broth into Thermoserver (which will gently cook the meat) and use the simmering basket to strain solids (star anise, cinnamon).
Serve up individual bowls then top with the bean sprouts and garnish with chilli and fresh herbs according to your tastes.
100 gms bean sprouts

Tip: Originally I put 200g Rice Vermicelli but I have changed to 100g as I use a lot of vegetables