Monday Dinner Dines #4.

As the rain eases in on this grey monday evening I was preparing a Vietnamese Beef Pho for the humble fam. I am now mended from strep and back to what I love. I chose this recipe out of Annabel Langbein's (no surprises there!) 'Free Range in the City' Cookbook. Not only do her recipe stand out among others, they are free-range/ organic which makes me a happy, happy gal. This Pho was super easy to prepare for my loved ones who appreciated the warmth it served as the sunny day was ending with a spot of rain (hey at least that saves me having to water the vege garden this evening hehe). Once again, to nobody's surprise the fresh coriander (from my garden) makes a dashing arrival to the garnish of this dish, along with julienned spring onions and carrot. The broth tasted divine accompanied with the garlic and ginger marinated beef and hokkien egg noodles! <3 The taste reminded me of my travels to Vietnam a whole two years ago and how I would go back in heartbeat! I now write this feeling absolutely satisfied being filled with homemade warmth.

I hope you adore Mondays as much as me! CHRISTMAS BAKING THIS WEEK (keep an eye out xo)

Recipe below babes!

Serves: 4 Prep: 15 mins Cooking time: 10 mins

~ 100 grams dried rice vermicelli noodles (I used hokkien egg noodles for satisfy my father's hunger!)

~ 1 litre of good-quality beef stock (I used Campbell's Stock.)

~ 2 cups of water

~ 1 1/2 tbsp fish sauce

~ 1/2 tsp chinese five-spice powder

~ a pinch of ground cloves

~ 1 tbsp grated fresh ginger

~ 1 tsp chilli flakes

~ FInely grated zest of one lime

~ 4 bebe button mushrooms, sliced

~ 200g stir fry beef, sliced thinly

~ 2 spring onions

~ 1 medium carrot

~ 2 tbsp chopped coriander (or a handful like me!<3)

~ Lime juice to flavour

To serve:

~ Coriander leaves

~ Lime wedges

Place rice vermicelli noodles in a bowl, cover with boiling water and leave to soak for 10 minutes. While they soak, place stock in a pot with water, fish sauce, chinese five-spice powder, cloves, ginger, chilli flakes, lime zest and mushrooms. Bring to a boil and simmer for 5 minutes. While the broth is cooking, stir fry the beef with some garlic and ginger ( take time and smell that divine aroooomma! <3. Once cooked, set aside. To prepare the garnish, cut spring onions and carrots into 5cm lengths and shred finely. Drain noodles and divide between heated bowls. Top with marinated beef slices and coriander. Divide boiling broth between bowls. Drizzle each bowl with a splash of lime or lemon juice and top with shredded spring onion and carrot. Garnish again with coriander leaves and lime wedges and serve at once.

-Lots of love babes, Lucy xo

#coriander #beefpho #soup #yummy #dinner #carrots #springonion #broth