1 pound beef-leg bone or 1 large container of beef stock
¾ pound stewing beef
1 pack of dried pho – rice noodle
1 cup red wine
2 tbsp ginger and scallion
1 pack of cooking pho spice (bought at Asian grocery store)
1 bunch Green Onion
1 cup tomato sauce
Thai basil, red chilli paste to serve.
1 – Cut the stewing beef chunk into small squares. Roughly roast the beef-leg bone then boil for stock or use the stock ready to cook
2 – Toast ginger, scallion and pho spice until fragrant. Smash and add them into the stock.
3 – Combine beef with garlic, pepper, salt, sugar, tomato sauce and marinate for about 10 minutes. Boil the beef bone in 45 minutes and re-filter bouillon.
4 – Heat oil over medium heat, saute garlic until it begins to turn light yellow and fragrant. Add beef then fry until it looks dry.
5 – Add the mixture to stock. Cook until the beef softens. Try in your taste and add red wine.
6 – Cooked the dried rice noodle in boiling water until well-done, divide into 4 bowls and cover with beef stew soup. Add Thai basil and pepper to taste. Serve with chili paste.
Note: You may add carrot and daikon if you want more vegies in your dish.