Beef pho

Pronounced 'fuh' like 'duh', this Vietnamese dish is best served with a generous squeeze of fresh lime and sprinkle of sliced chillies
Beef pho

Jasmine Curley, chef tutor at Devon Cookery School, shares her simple recipe for beef pho

devoncookeryschool.com

Makes    2

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FOOD Magazine issue 187

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
  1. In a large pan, warm the beef stock over a medium heat.
  2. In a frying pan, dry fry the spices until fragrant and then add to the stock.
  3. 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.
  4. Bring the stock to the boil then turn down and simmer for 30 minutes.
  5. Taste the stock and use the fish sauce and sugar to season. Bring the stock back to the boil.
  6. Place the noodles and sliced steak in two large bowls. Pour the stock into the bowls – the hot stock will cook the steak.
  7. Garnish the beef pho with chilli, chopped herbs and spring onions, then squeeze the lime over.

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

  1. In a large pan, warm the beef stock over a medium heat.
  2. In a frying pan, dry fry the spices until fragrant and then add to the stock.
  3. 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.
  4. Bring the stock to the boil then turn down and simmer for 30 minutes.
  5. Taste the stock and use the fish sauce and sugar to season. Bring the stock back to the boil.
  6. Place the noodles and sliced steak in two large bowls. Pour the stock into the bowls – the hot stock will cook the steak.
  7. Garnish the beef pho with chilli, chopped herbs and spring onions, then squeeze the lime over.
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Churchill

‘Fillet steak is best for this Vietnamese dish but sirloin with the fat trimmed off will also work well,’ says Jasmine

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FOOD Magazine issue 187

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