Vietnamese Pho Low Fat

Ingredients
2 cups (500ml) beef stock
1 cinnamon quill
2 star anise
3 cm piece of ginger
250g  flat rice stick noodles
3  bunches bok choy, halved, trimmed
400g beef fillet or rump, trimmed, very thinly sliced

Mint and coriander leaves, and sliced fresh red chilli and red onion, to serve

Method

 Step 1
Place stock, cinnamon, star anise and ginger in a large saucepan over medium-high heat. Add 2 cups (500ml) water. Bring to the boil, then reduce heat to medium and simmer for 15 minutes for flavours to infuse.

Step 2
Meanwhile, place noodles in a heatproof bowl and pour boiling water over to soften. Drain and set aside.

Step 3
Strain stock, discarding solids, and return to heat. When boiling, add bok choy and cook for 2 minutes until tender.

Step 4
Divide the noodles and beef among serving bowls and pour the very hot stock and vegetables over. The heat from the stock will cook the meat. Serve with mint, coriander, chilli and onion.

The soup stock has to be very hot so it cooks the thinly sliced beef in the bowl.

 Nutrition
Energy 1519kJ    
Fat saturated 5.00g
Fat Total 13.00g    

Carbohydrate sugars 2.00g
Carbohydrate Total 28.00g    

Dietary Fibre 6.00g
Protein 30.00g    
Cholesterol 58.00mg
Sodium 611.71mg    

All nutrition values are per serve.
Recipe by Nancy Duran & Valli Little