Beef Pho

Method

• 1)

  Put large pot on stove on high heat with some oil.

• 2)

  Add beef to pot. If using a fatty cut of meat, start with fatty side/edge first as you are wanting to render it down and get as much flavour as possible. After a couple of mins on fatty edge, cook on one side for approx 2 mins and season the other side.

• 3)

  After a couple of mins, flip steak and season other side, cook on second side for only approx. 1 min.

• 4)

  After it has cooked on both sides, set beef aside to rest. Turn pot off heat and bring over to your bench.

• 5)

  Put 2L of water in your kettle and boil.

• 6)

  Finely chop 4 cloves of garlic, a large knob of ginger (approx inch x inch), palm sugar, zest of 2 limes, 50g of beef bone broth powder, 21 of boiled water, 80mL fish sauce and juice of 1 lime into your large pot.

• 7)

  Put pot onto stove top on high heat and bring to the boil. Once boiled, add rice noodles and cook on the lower side of packet instructions as they’ll continue to cook as you serve it up.

• 8)

  While waiting for pot to boil prepare garnish. Chop the tops off the mint and coriander, chop the chilli very finely and mix throughout the herbs.

• 9)

  Finely slice spring onion then mix half of it through the herb mixture, save the other half to pop on top.

• 10)

  Thinly slice beef.

• 11)

  Once noodles cooked, remove off the heat.

• 12)

  Serve 1/4 of noodles into a bowl. Then a small handful of bean shoots, 1/4 of the beef, handful of the herb mixture, a cheek of lime on top.

• 13)

  Then ladle some broth over the top, make sure you pour it over your beef. Until it gets to the level of your noodles.

• 14)

  Then finish with a sprinkle of spring onion and dried shallots.