Pho noodle 'salad'

Name: Pho noodle 'salad'
Cook time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 tbsp finely grated ginger; 2 star anise; 2 small cinnamon quills; 2 tbsp hoisin sauce; 1 tbsp caster sugar; 1 tbsp fish sauce; 1 tbsp white vinegar; 400g dried rice noodles; 2 spring onions, thinly sliced; 250g baby cucumbers, halved; 400g rare roasted beef, thinly sliced; bean sprouts, to serve; Thai basil, chives and mint leaves, to serve; store-bought chilli oil

Jessica Brook

Updated December 7, 2021, first published December 6, 2021

easyTime:< 30 minsServes:4

This Vietnamese-inspired dish has all the flavours of pho – in a salad.

Ingredients

1 tbsp finely grated ginger
2 star anise
2 small cinnamon quills
2 tbsp hoisin sauce
1 tbsp caster sugar
1 tbsp fish sauce
1 tbsp white vinegar
400g dried rice noodles
2 spring onions, thinly sliced
250g baby cucumbers, halved
400g rare roasted beef, thinly sliced
bean sprouts, to serve
Thai basil, chives and mint leaves, to serve
store-bought chilli oil

Method

Step 1
To make the dressing, place the ginger, star anise, cinnamon, hoisin, sugar, fish sauce and ½ cup water in a small saucepan. Bring to a simmer over medium heat and cook for 4 minutes. Take off the heat, add vinegar and mix to combine. Set aside.
Step 2
Cook the noodles in boiling salted water for 3 minutes, or until just cooked. Drain and refresh in iced water.
Step 3
Drain the noodles and place them in a large bowl with half the dressing. Gently toss to combine.
Step 4
Divide between bowls. Top with cucumber, bean sprouts and beef. Serve with herbs, chilli oil and the remaining dressing to add as you desire.