Beef Pho
Vietnamese Beef Pho is a superb recipe that produces a delicious broth that is ladled over fresh noodles and thinly sliced steak and veg. A meal in its own.
Vietnamese Beef Pho is a superb recipe that produces a delicious broth that is ladled over fresh noodles and thinly sliced steak and veg. A meal in its own.
Servings 6 people
Ingredients
The broth
- 2 whole star anise
- 4 cloves garlic
- 2 tbsp coriander seeds
- 1 large onion
- 1 piece Root ginger
- 1.5 l beef stock
- 1 clean bone marrow
- 3 tbsp fish sauce
- 250 g flat rice noodles
To serve
- 400 g sirloin steak no fat, v. thinly sliced
- 200 g beansprouts
- 3 large spring onions thinly sliced
- 1 large red chilli thinly sliced
- 1/2 bunch mint leaves
- 1/2 bunch basil
- 1/2 bunch coriander leaves
- 2 fresh limes quartered
Instructions
- Preheat the grill to the medium-high setting.
- Place a frying pan over a high heat.
- When hot, add the star anise, cloves and coriander seeds and toast until aromatic.2 whole star anise, 4 cloves garlic, 2 tbsp coriander seeds
- Transfer to a plate and set aside.
- Put the onion and ginger on a grill pan and place under the grill, turning from time to time, until soft and slightly caramelised, but lightly charred on all sides.1 large onion, 1 piece Root ginger
- Leave to cool a little, then peel the onion and ginger and discard the skins.
- Put the onion, ginger and toasted spices into a large, lidded pot.
- Add the stock and bone marrow and bring to a steady simmer.1.5 l beef stock, 1 clean bone marrow
- Cover, lower the heat a little and simmer for 30 minutes to allow the flavours to develop and infuse the broth.
- Add the fish sauce for the last 10 minutes of the cooking time.3 tbsp fish sauce
- Strain the broth through a sieve into a clean saucepan and return to the boil.
- Meanwhile, cook the noodles according to the packet instructions, drain and refresh under cold running water to stop the cooking process.250 g flat rice noodles
- Put the noodles in deep bowls and top with the sirloin.400 g sirloin steak
- Ladle the hot broth over the top.
- Add the beansprouts, spring onions, chilli, herbs and a wedge of lime at the table.200 g beansprouts, 3 large spring onions, 1 large red chilli, 1/2 bunch mint leaves, 1/2 bunch basil, 1/2 bunch coriander leaves, 2 fresh limes
Nutrition
Calories: 210kcal | Carbohydrates: 18g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 761mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g