400g cooked beef brisket
1 cube pho soup seasoning
150g rice sticks (3mm or 5mm)
50g fresh beansprouts
100g fresh carrot, thinly shredded
fresh mint leaves
fresh coriander leaves
fresh Thai basil
red chilli, thinly sliced
spring onion, thinly sliced
Thinly slice the beef brisket and keep to the side.
In a large saucepan add the soup cube to 600ml water and place over a high heat. Once boiling, add the rice sticks and cook for 1-2 minutes or until soft and turn off the heat.
Lift the noodles out of the saucepan and divide between two bowls. Lay over the sliced beef brisket and then ladle the soup over the brisket slices in the bowl. This should gently heat the beef brisket without overcooking it. Place the beansprouts and carrot on top.
To serve place all of the garnish ingredients onto a side plate and then add to your taste.