Vietnamese Lamb Pho

This Will Cool You Down, Pho Sure: Vietnamese Lamb Pho

Lighter on spice but higher on heat, this pho is sure to be a Winner

Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes

400g lean lamb backstrap, very thinly sliced
200g dried vermicelli noodles
1.5L (6 cups) vegetable stock
5cm piece fresh ginger, thinly sliced
3 star anise
1 cinnamon stick
1/4 cup (60ml) fish sauce
3 green onions, cut into 3cm lengths
1 bunch Asian greens, cut into 3 cm lengths
150g Asian mushrooms, thinly sliced
250g bean sprouts
Long red chilli, thinly sliced, coriander and
Thai basil leaves, hot chilli sauce, lemon wedges, to serve

Prepare noodles according to packet instructions. Drain and set aside.
Meanwhile, place stock into a large saucepan. Add two cups (500ml) water, ginger, star anise, cinnamon and fish sauce. Bring to the boil over high heat before reducing heat to a simmer. Simmer, uncovered, for 20 minutes. Strain broth and return to pan. Return broth to the boil, add onions, greens and mushrooms and simmer for 2-3 minutes or until softened.
Divide noodles and 3/4 of sprouts between four large soup bowls. Top with lamb and ladle over hot broth. Serve topped with remaining sprouts and your choice of sliced chilli, coriander, Thai basil, chilli sauce and lemon wedges.

Hot Tips: Depending on how much heat you want, you could substitute the hot chilli sauce for sweet chilli sauce.
Place the meat in the freezer for 15 minutes before slicing to make it easier to achieve paper-thin slices.
For tender lamb, ensure you slice the meat against the grain.
Lamb rump, backstrap or leg steaks would also work well in this recipe.
Serve with hoisin sauce, if desired, for extra sweetness.

The Ingenious and Delicious Way to Handle the Heat this Summer

It's hot. It's really hot. All you want to do is grab a cold drink or ice block, but did you know this probably wouldn't help? While cold food and drink might give you temporary relief from the sweltering heat, the real trick to cooling down is not what you think.

Put down the icy-pole, it's time to introduce some spice to your life. Why? Because research shows eating hot foods will actually help you feel cooler this summer*. Researchers found that eating spicy foods with lots of chilli triggers an immediate response from the thermoregulatory system making your body sweat, which in turn cools down your body as sweat turns to water vapour - genius!

If you're a spice master or prefer a milder taste bud sensation, Australian Lamb has a tasty recipe to suit you. Quick, easy and packed full of flavour, these cooling recipes include tikka masala lamb kebabs, a spicy Thai noodle salad and wasabi lamb buns.

So what are you waiting for? It's time to cool down by cooking up a delicious lamb meal this summer.

Recipe from Australian Lamb


Join our VIP Club
Enter Competitions
Add to Bookmarks
Free Toolbar Download
VIP member - Login