If you are like me and the rest of the world, you love a bowl of the Vietnamese godsend - Pho. Due to the broth of Pho being so complex (hence its deliciousness) I rarely will make my own. I recently came across a recipe in Donna Hay's cookbook - The Instant Cook which seemed like an easy substitute and cheaper option for me.

Ingredients for Beef Rice Noodles in Chilli and Ginger Broth (serves 4):

400g thick rice noodles (fresh or dry)
2 cups of chicken stock
1 long red chilli (seeded and chopped)
1 tablespoon shredded ginger
300g rump steak, trimmed
2 tablespoons of vegetable oil
1 teaspoon of chinese five-spice powder
1/4 teaspoon of chilli powder
4 stems of shallots, sliced
150g snow peas
100g fresh shiitake mushrooms

Recipe:
1. Place the rice noodles in a bowl, cover with boiling water, stand under softened, stir to separate, then drain
2. Place the stock, chilli, ginger in a saucepan and bring to boil, add shiitake mushrooms then simmer.
3. Heat a frying pan over high heat
4. Toss the steak in oil, chinese five-spice powder and chilli powder and cook for three minutes each side or until it is cooked to your liking.
5. Add snow peas
6. Slice steak thinly
7. To serve, place the noodles in bowls and spoon over the broth. Top with steak and shallots. Serve.

I have added the snow peas and shiitake mushrooms to the recipe. The recipe is quite interchangeable concerning the proteins and vegetables. This recipe is obviously not as good as the real pho, but it is definitely delicious!

Tag me in your photos on Instagram @food_hedonist, if you try the recipe and take a snap of it. Enjoy!

Tags: Pho, Donna Hay, beef rice noodles, chilli, Ginger broth, rump steak, red chilli, Snow peas, shitake mushrooms, shredded giner, @food_hedonist, chinese five spice powder,