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Pho noodle 'salad'

Jessica Brook
Jessica Brook

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Pho noodle 'salad'.
Pho noodle 'salad'. James Moffatt

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

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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

  1. 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. 

  2. Step 2

    Cook the noodles in boiling salted water for 3 minutes, or until just cooked. Drain and refresh in iced water. 

  3. Step 3

    Drain the noodles and place them in a large bowl with half the dressing. Gently toss to combine. 

  4. 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/pho-noodle-salad-20211206-h207ur.html