Vietnamese beef pho
5
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
The slow-cooked beef in this recipe is meltingly tender and full of flavour – it’s well worth the wait!
Ingredients
Cinnamon Stick
2 stick(s)
Star Anise
3 individual
Coriander seeds
2 teaspoon(s)
Fennel Seeds
1 teaspoon(s), level
Root Ginger
2 inch slice(s), peeled and finely sliced
Onion
1 medium, halved
Beef Braising Steak, Lean, raw
450 g
Lemon grass stems
1 individual, trimmed, and tough outer layer removed
Beef stock cube(s)
1 cube(s), 1.5 litres stock
Rice Noodles, dry
150 g
Beansprouts
75 g
Spring Onions
4 medium, trimmed and sliced on the diagonal
Chilli, green or red
2 individual, thinly sliced
Coriander, fresh
1 tablespoon(s)
Lime
1 medium, cut into wedges
Instructions
1
In a heavy-based pot placed over a low-medium heat, dry-fry the cinnamon, star anise, coriander seeds and fennel seeds for 2 minutes until fragrant.
2
Add the ginger and onion to the frying pan and cook for 5-7 minutes, stirring, until charred all over. Add the steak, lemon grass and stock. Cover and simmer gently over a very low heat for about an hour until the beef is very tender. You could also cook this in a slow cooker on low for 4 hours.
3
Lift out the beef, shred and set aside. Strain the broth into a pot, discarding the aromatics and onion. Add the noodles. Steam the beansprouts over a pan of boiling water for 2 minutes.
4
Divide the meat between 4 bowls, then ladle over the noodles and broth. Serve topped with the beansprouts, spring onions, chillies and coriander, with lime wedges for squeezing.
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