Made with AI
Vietnamese Lamb and Spinach Pho
Ingredients
- lamb shank, sliced500 g
- spinach200 g
- beef broth1000 ml
- rice noodles200 g
- onion, sliced1 medium (about 110g)
- star anise2 pieces
- cinnamon stick1 stick (about 5g)
- garlic, minced2 cloves (about 6g)
- fish sauce1 tablespoon (15ml)
- vegetable oil1 tablespoon (15ml)
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
- 2
Add the sliced lamb shank to the pot and brown on all sides for about 5 minutes.
- 3
Pour in the beef broth and bring to a boil. Skim off any foam that rises to the surface.
- 4
Add the star anise and cinnamon stick to the pot. Reduce the heat to low and simmer for 45 minutes, allowing the flavors to infuse and the lamb to become tender.
- 5
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
- 6
After 45 minutes, add the fish sauce and spinach to the pot. Stir and cook for another 2-3 minutes until the spinach is wilted.
- 7
Remove the star anise and cinnamon stick from the broth.
- 8
To serve, divide the cooked rice noodles among serving bowls. Ladle the hot lamb and spinach broth over the noodles, ensuring each bowl gets a generous portion of lamb and spinach.
- 9
Serve hot, optionally garnished with fresh herbs, lime wedges, or chili slices as desired.
