Beef pho
Pronounced 'fuh' like 'duh', this Vietnamese dish is best served with a generous squeeze of fresh lime and sprinkle of sliced chillies
Jasmine Curley, chef tutor at Devon Cookery School, shares her simple recipe for beef pho
devoncookeryschool.com
Makes 2
For the broth:
- Beef stock 500ml
- Cinnamon stick 1
- Star anise 2
- Coriander seeds 1 tbsp
- Clove ½
- Banana shallots 2, peeled and sliced
- Ginger thumb-size piece, peeled and cut into matchsticks
- Fish sauce 1 tbsp
- Palm sugar 1 tsp
- Cooked flat-rice noodles 200g
- Beef steak 250g, finely sliced
To garnish:
- Red chilli 1, sliced
- Thai basil a handful, chopped
- Fresh coriander a handful, chopped
- Spring onions 2, chopped
- Lime 1, cut into wedges
- In a large pan, warm the beef stock over a medium heat.
- In a frying pan, dry fry the spices until fragrant and then add to the stock.
- Turn the heat up and add a little oil to the frying pan. Add the shallots and ginger, and char on all sides. Remove from the heat and add to the beef stock.
- Bring the stock to the boil then turn down and simmer for 30 minutes.
- Taste the stock and use the fish sauce and sugar to season. Bring the stock back to the boil.
- Place the noodles and sliced steak in two large bowls. Pour the stock into the bowls – the hot stock will cook the steak.
- Garnish the beef pho with chilli, chopped herbs and spring onions, then squeeze the lime over.
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You will need
For the broth:
- Beef stock 500ml
- Cinnamon stick 1
- Star anise 2
- Coriander seeds 1 tbsp
- Clove ½
- Banana shallots 2, peeled and sliced
- Ginger thumb-size piece, peeled and cut into matchsticks
- Fish sauce 1 tbsp
- Palm sugar 1 tsp
- Cooked flat-rice noodles 200g
- Beef steak 250g, finely sliced
To garnish:
- Red chilli 1, sliced
- Thai basil a handful, chopped
- Fresh coriander a handful, chopped
- Spring onions 2, chopped
- Lime 1, cut into wedges
Method
- In a large pan, warm the beef stock over a medium heat.
- In a frying pan, dry fry the spices until fragrant and then add to the stock.
- Turn the heat up and add a little oil to the frying pan. Add the shallots and ginger, and char on all sides. Remove from the heat and add to the beef stock.
- Bring the stock to the boil then turn down and simmer for 30 minutes.
- Taste the stock and use the fish sauce and sugar to season. Bring the stock back to the boil.
- Place the noodles and sliced steak in two large bowls. Pour the stock into the bowls – the hot stock will cook the steak.
- Garnish the beef pho with chilli, chopped herbs and spring onions, then squeeze the lime over.
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