Beef Pho
A weekend project that pays you back in bowlfuls.
Serves: 4
Prep time: 30 minutes (plus 20 minutes to partially freeze the steak)
Cook time: 4 hours
INGREDIENTS
2 kg beef soup bones, heavily seasoned with salt and pepper
1 tbsp coriander seeds
8 cm piece ginger, sliced
1 whole onion, cut into wedges
1 cinnamon stick
6 cloves
8 star anise
1 tbsp sugar
2 tbsp fish sauce
1 kg flank steak
1 kg fresh rice noodles
1/4 small cabbage, finely shaved, about 2 cups
1/4 white onion, peeled and very finely sliced
250g bean sprouts, tails removed
Thai basil, to serve
coriander, to serve
lemon wedges, to serve
chilli paste, to serve
hoisin sauce, to serve
salt, for seasoning
METHOD
Preheat the oven to 200°C.
Place the bones on a paper-lined tray and roast until they turn a deep golden colour, about 45 minutes to 1 hour.
In a large stockpot, toast the coriander seeds, cinnamon stick, star anise and cloves over medium heat for 5 minutes, until fragrant.
Add the roasted bones, ginger, onion wedges, sugar and fish sauce, then cover with 2 litres of water.
Simmer over medium heat for 2-3 hours, or pressure cook for 1 hour to save time.
Strain the broth to remove the bones and spices, leaving a clear, flavourful stock. This can be made ahead and stored in jars in the fridge or freezer.
Place the flank steak in the freezer for 20 minutes to partially firm up.
Prepare the rice noodles according to the packet instructions.
Slice the partially frozen flank steak as thinly as possible - freezing makes it much easier to get fine slices. Pre-sliced raw beef from an Asian supermarket also works well.
To assemble, layer the shaved cabbage in the base of each bowl. Add a generous pile of rice noodles, then the thinly sliced raw beef and finely sliced white onion. Top with bean sprouts.
Bring the strained broth to a gentle simmer and ladle it over the beef and noodles, poaching the beef as it goes.
Serve with Thai basil, coriander, lemon wedges, chilli paste and hoisin on the side for everyone to dress their own bowl.
HINTS
Roast the bones and make the broth on the weekend, then store it in the fridge or freezer for an almost-instant midweek pho.
The hot broth gently cooks the raw beef as it's poured over, so don't worry about serving it rare-looking - it firms up within seconds.
Removing the tails from the bean sprouts is optional but worth it for the texture, if you've got the patience.
NUTRITION (per recipe total, serves 4 - guide only):
Calories: approx. 3400 kcal
Protein: approx. 240g
Carbohydrates: approx. 380g
Fat: approx. 75g
Fibre: approx. 12g
Sugar: approx. 20g
Sodium: approx. 4800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.