Beef Pho
Beef Pho is a light dish which packs freshness and a zing of spice with soul comforting beef bone broth. A go-to midweek meal for something quick, under 30 minutes, with the majority of items store cupboard staples. This can be cost-friendly too if you opt for a less known steak cut like top sirloin or tail fillet. Feel free to adjust the spices and chilli level. It is always best to add more at the end.
Written by
Ryan Carter
Serves: 2
Cooking time: 30
Ingredients:
1 pouch Borough Broth Grass-Fed Organic Beef Bone Broth
1 star anise
½ tsp coriander seeds
½ tsp fennel seeds
2 cloves
½ inch ginger
½ tsp ground cinnamon
1 tsp quality fish sauce
½ tsp coconut aminos or soy sauce
200g rice noodles – (Precooked)
200g grass-fed top sirloin / rump cap (remove fat)
Toppings
fresh lime
1 head of baby pak choy
1 red chilli
¼ bunch of fresh coriander
¼ bunch fresh thai basil
¼ bunch fresh mint
1 spring onion
salt to taste
Method:
- Prepare your rice noodles as instructed. You do not want them to be completely cooked through but al dente. Once cooked, ensure to run cold water through them to stop the cooking and to ensure that they keep the broth clear.
- Add the additional ingredients to a pan and toast lightly for 1 minute to release their oils then add the bone broth to the pan.
- Heat the broth to medium hot whilst you prepare the steak and the toppings.
- Ensure you use a sharp knife and slice the beef as thinly as possible and keep to one side.
- Prepare all the toppings by removing the leaves from the stalk, finely slicing the spring onions, red chilli, and breaking apart the pak choi to smaller pieces.
- Using a fine mesh or coriander, drain the broth into a heatproof jug or another pan to separate the spices.
- Return the broth back to the stove and turn up the heat.
- Meanwhile, place the noodles as the base in your serving bowl
- Place the steak on top and around the noodles.
- Ladle the hot spiced beef bone broth. The heat of the broth will heat up the noodles and cook the beef through.
- Next, add the toppings. I start with the pak choi first, then layer the herbs, then spring onion and chilli on top.
- Season with salt and serve your Beef Pho!
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
View product
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