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Beef pho

• Elena Silcock

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Serves 2

Easy

Prep: 25 mins

Cook: 45 mins

A star rating of 4.7 out of 5.36 ratingsRate

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Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

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Test Kitchen tips for making beef pho:

• It's worth taking your time with the broth. The longer it simmers, the richer and more aromatic it becomes, allowing the spices to infuse the stock with plenty of depth and flavour.
• When it comes to the beef, we slice it as thinly as possible. The hot broth gently cooks the meat as it's served, keeping it wonderfully tender without overcooking.
• We like to set out plenty of fresh garnishes so everyone can customise their own bowl. Thai basil, coriander, sliced chilli, spring onions and lime wedges all add freshness and texture.
• If you're making pho for a busy weeknight, you can prepare the broth a day ahead. The flavours develop overnight, and all you need to do is reheat it and assemble the bowls before serving.

Ingredients

Nutrition

Units:

MetricUS

• 1l low salt beef stock

• 1 large onion

  peeled and cut into quarters

• large thumb-sized piece ginger

  peeled

• 1 cinnamon stick

• 2 star anise

• 1 tsp coriander seeds

• ½ tsp cloves

• 230g sirloin steak

• 1 tsp palm sugar

• 1 tbsp fish sauce

• 1 ½ tbsp soy sauce

• 200g flat rice noodles

• 2 spring onions

  shredded

• 1 small red (bird's-eye) chilli

  finely sliced

• handful each of Thai basil

  and coriander

• 1 lime

  cut into wedges

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Nutrition: Per serving

• kcal471

  low

• fat18g

• saturates8g

• carbs44g

• sugars15g

• fibre6g

• protein29g

• salt3.83g

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Method

• step 1

  Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.

• step 2

  Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.

• step 3

  Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Elena Silcock

Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena

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A star rating of 4.7 out of 5.36 ratings

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