Beef & Veggie Pho
Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one. By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good. Recipe by Chef Tom Walton.
Ingredients 19
1 tbsp coriander seeds, whole
2 star anise
2 cinnamon quills
1 thumb-size piece ginger, sliced
1⁄2 stalk lemongrass, bruised and split
800 ml beef broth
1 tbsp palm sugar
1 tbsp fish sauce
1 zucchini, large, shaved into strips
1 carrot, large, peeled, shaved into strips
8 snow peas, trimmed, finely sliced into matchsticks
1 sirloin steak
flake salt, to season steak
2 tbsp olive oil
1 cup bean sprouts
2 shallots, finely sliced, plus extra to serve
6 coriander sprigs, to serve
1 lime, cut into wedges
chilli sauce, to serve
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Method 6
Place the , , and into a skillet and place over medium-high heat for 3 minutes, tossing regularly. Then add them to a saucepan with the , , , , and .
Place this over medium heat to simmer and infuse for 20 minutes, then strain and keep hot over low heat, covered with a lid.
Meanwhile, preheat the skillet over high heat. Season the with flake salt, then add the and steak to the pan, searing for approximately 2 minutes on each side to caramelise. Transfer to a plate.
Peel the and use a julienne peeler to shave it into strips. Use the same peeler to shave the into strips. Finely slice the into thin matchsticks.
Evenly divide the prepared , , , and between two bowls. Thinly slice the seared against the grain and lay over the veggies, then scatter some on top.
Pour the hot over the bowls and finish with , more , and a squeeze of . Serve with chilli sauce if desired.
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Notes
4
