Grass-Fed Beef Pho
Pho instantly transports me back to Vietnam.
I just love the fresh Vietnamese flavours in this and honestly it’s
much easier to make than you expect!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Flat Iron Steak.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
½ Onion, diced
1 Garlic Clove, minced
1 cm Ginger, grated
3 cups Bone Broth (or vegetable stock)
1 tbsp Fish Sauce
1 Star Anise
1 Cinnamon Stick
1 tsp Salt
½ tsp Coconut Sugar, optional
¼ tsp Ground Coriander
250g Grass-Fed Flat Iron Steak, thinly sliced
80g Rice Noodles
½ cup Bean Shoots
1 Spring Onion, sliced
½ Red Chilli, thinly sliced (deseed if wanting less heat)
½ Green Chilli, thinly sliced
½ Lime, cut into wedges
Fresh Coriander
Fresh Mint
Method
Heat a medium saucepan and drizzle with oil.
Sauté onion, garlic and ginger for 2 minutes or until softened.
Add bone broth, fish sauce, star anise, the cinnamon stick, salt, coconut sugar and ground coriander, allow to simmer for 10 minutes. Taste the broth and see if it needs a touch more salt or a touch more sugar to make it sweeter.
Using a strainer and a bowl, drain saucepan and return only the liquid broth to the heat (discard the drained leftovers).
Add steak and cook until just tender, approximately 5 minutes.
Meanwhile, separately prepare rice noodles according to packet instructions.
Add bean shoots, spring onion and chillies to pho and allow to heat through.
Stir through prepared rice noodles.
Serve topped with lime juice, fresh coriander and fresh mint.