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Pho sure, it's good
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Total Time:
4 hours 15 minutes
Vietnamese Pho with seared steak, garlic, herbs, sprouts, and noodles is a flavorful and comforting dish with a rich history dating back to French colonial Vietnam. Enjoy the aromatic broth and fresh ingredients to create a delicious and soul-warming meal.
Ingredients:
  • 300 g ginger
  • 2 kg beef bones (ask your butcher)
  • ½ a stick of cinnamon
  • 6 cloves
  • 6 star anise
  • sesame oil
  • 2 sticks of lemongrass
  • 4 tablespoons low-salt soy sauce
  • 2 tablespoons fish sauce
  • 600 g thick rice noodles (8mm)
  • 1 bunch of fresh mint (30g)
  • 1 bunch of fresh coriander (30g)
  • 4 spring onions
  • 1 onion
  • 1-2 fresh red chillies
  • 2 limes
  • 300 g beansprouts (ready to eat)
  • 600 g skirt steak
  • groundnut oil
  • hot chilli sauce
  • 4 cloves of garlic
  • 1 heaped teaspoon golden caster sugar
  • 2 tablespoons white wine vinegar
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Smash the ginger and place in a large casserole pan with beef bones, cinnamon, cloves, and star anise. Drizzle with sesame oil and roast for 2 hours. Transfer the pan to the stovetop over medium heat, add 3.5 litres of water to cover the bones. Smash the lemongrass and add with soy and fish sauces, then simmer on low heat for 2 hours. Skim off any fat from the surface. For the brined garlic, slice garlic and mix with sugar, salt, boiling water, and vinegar. Cook rice noodles per package instructions and divide among 6 bowls. Prepare herbs, spring onions, onion, chilies, and limes. Place on a serving platter with bean sprouts. Season skirt steak, sear in a hot pan for 6 to 8 minutes, allow to rest, then slice finely. Serve steak and broth separately. Let guests assemble their bowls with toppings and pour hot broth over. Provide hot chilli sauce, fish sauce, and soy sauce on the side. Serve and enjoy!

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