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Beef pho

 



Method 1


Ingredients


1l low salt beef stock

1 large onion

peeled and cut into quarters

large thumb-sized piece ginger

peeled

1 cinnamon stick

2 star anise

1 tsp coriander seeds

½ tsp cloves

230g sirloin steak

1 tsp palm sugar

1 tbsp fish sauce

1 ½ tbsp soy sauce

200g flat rice noodles

2 spring onions

shredded

1 small red (bird's-eye) chilli

finely sliced

handful each of Thai basil

and coriander

1 lime

cut into wedges


step 1

Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.


step 2

Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.


step 3

Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.



Method 2


ingredients:

- 2 pounds of beef bones

- 1 onion, halved

- 3-inch piece of ginger, halved lengthwise

- 3 star anise pods

- 3 cloves

- 1 cinnamon stick

- 1 cardamom pod

- 1 pound of beef sirloin, thinly sliced

- 8 cups of beef broth

- 1 tablespoon fish sauce

- 1 tablespoon sugar

- 1 package of dried rice noodles

- Garnishes: bean sprouts, Thai basil, lime wedges, sliced chili peppers


To make the broth, roast the beef bones, onion, and ginger in the oven until browned. Then, place them in a large pot with water, star anise, cloves, cinnamon, and cardamom. Simmer for at least 1 hour.


Then, strain the broth and return it to the pot. Add the beef broth, fish sauce, and sugar. Bring to a simmer and cook the rice noodles according to the package instructions.


To serve, place the cooked noodles in a bowl, top with sliced beef sirloin, and pour the hot broth over the top. Serve with bean sprouts, Thai basil, lime wedges, and sliced chili peppers on the side. Enjoy your homemade Beef Pho!



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