Beef Pho
Beef Pho

Ingredients

Method

  • For the Broth
  • 2 star anise
  • 4 cloves
  • 2 tbsp coriander seeds
  • 1 onion, halved
  • 1 thumb-sized piece of ginger, halved
  • 1.5 litres beef stock
  • 3 tbsp fish sauce
  • 250g flat rice noodles
  • To Serve
  • 400g sirloin steak, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 red chilli, sliced
  • Small handful of basil, mint, and coriander leaves
  • 2 limes, quartered
  • Preheat the grill to medium. Place a frying pan on a high heat, and chuck in the cloves, anise, and coriander seeds to fry until aromatic. Transfer to a plate and set aside. Put the ginger and onion on a grill pan and grill until softened and slightly caramelised - you want them lightly charred all over. Put the toasted spices, onion, and ginger in a large lidded pot, add the stock, and bring to a simmer for 30 mins. Add the fish sauce after 20 mins.
  • Strain your broth through a sieve into a clean saucepan, and return to the boil. Meanwhile, cook the noodles according to pack instructions, and put into serving bowls. Top with the thinly sliced steak, then ladle the hot broth over the top. Top with spring onions, chilli, herbs, and lime. Perfect!
1 hour
6 serving
This recipe pairs perfectly with the Turon 'Artist Series' Pinot Noir 2020 from Adelaide Hills, Australia.

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