Dinner

Beef Pho

Name: Beef Pho
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 1 L beef stock; 1 large large onion, charred; 1 large large ginger, chopped and charred; 1 cinnamon stick, toasted; 2 star anise, toasted; 1 tsp coriander seeds, toasted; 1/2 teaspoon cloves, toasted; 225g sirloin steak, fat trimmed and thinly sliced; 1 tsp palm sugar; 1 tablespoon fish sauce; 1 ½ tbsp soy sauce; 200g rice noodles, cooked; 2 spring onions, sliced; 1 small small birds-eye chilli, sliced; basil, Handful; coriander, Handful; 1 lime, cut into wedges; 500ml water

A fragrant Vietnamese beef noodle soup with charred aromatics, warm spices, thinly sliced sirloin, fresh herbs, and lime.

50 min
560 kcal
Vietnamese
Soup

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 2 servings

Steps

Step 1:
Pour the beef stock and 500ml water into a large saucepan.
Step 2:
Char the onion and ginger in a frying pan over high heat on all sides for 3–5 minutes, or char them under a grill.
3–5 min
Step 3:
Add the charred onion and ginger to the beef stock.
Step 4:
Toast the spices in the same pan for 2–3 minutes until fragrant.
2–3 min
Step 5:
Add the toasted spices to the beef stock.
Step 6:
Bring the stock to the boil, reduce to a simmer, and cook for 30 minutes.
30 min
Step 7:
Strain the stock.
Step 8:
Trim the fat from the steak, wrap it in cling film, and freeze for 15 minutes.
15 min
Step 9:
Thinly slice the steak, cover it again with cling film, and refrigerate.
Step 10:
Taste the stock and season it with palm sugar, fish sauce, and soy sauce.
Step 11:
Cook the rice noodles according to the package instructions and divide them between two bowls.
Step 12:
Top the noodles with the sliced beef.
Step 13:
Bring the stock back to the boil and pour it into the bowls to cook the beef.
Step 14:
Top with spring onions, chilli slices, basil, and coriander.
Step 15:
Serve with lime wedges for squeezing over.