This beef pho recipe combines delicious tasty steak with traditional Asian flavours, along with lots of vegetables and fresh herbs, making for a balanced, healthy and tasty dish. It will be even tastier using some of our dry aged, grass fed scotch beef.
About Traditional Pho
Pho (pronounced ‘fuh’) is Vietnam’s national dish , there are many versions and different ingredients, however beef is the most popular. You will catch the aroma of it being prepared by street vendors all over the country. The broth is traditionally simmered for hours, sometimes days, for a wonderfully complex flavour, but if you don’t have the hours spare you can a use an excellent ready made stock from our deli counter that will make all the difference to the final flavour of your pho.
Ingredients For Beef Pho
2 x 227g Scotch Beef ribeye steaks from Morley Butchers
1 x tbsp rapeseed oil
Salt and black pepper
1 litre fresh beef stock
80g fresh ginger, peeled and chopped into matchsticks
2 x lemongrass stalks, finely chopped
10g palm sugar (or light brown sugar)
2 x star anise
1 x bunch spring onions, chopped finely
125g shiitake mushrooms, sliced
200g rice noodles
30g fish sauce
2 x red chilli, sliced
100g bean sprouts
Juice of one lime
1 x lime for serving, wedged
50g fresh coriander, roughly chopped
Cooking Method For Beef Pho
Prepare the broth in a large sauce pan; add the stock, star anise, half the spring onions, lemongrass, ginger, shiitake mushrooms and sugar. Then bring to the boil, and turn down the heat to a gentle simmer and allow it to cook and the flavours to combine for 30 minutes.
While your broth is simmering, place the noodles in a bowl and cover with boiling water. Allow them to soak for three minutes and then drain.
When the 30 mins has elapsed finish the broth with the fish sauce and juice of one lime to taste.
To cook the Scotch Beef steak, heat a heavy based pan. While it is coming up to temperature pat the steaks dry with kitchen paper, rub both sides with oil and season well all over with salt and pepper.
Fry for two minutes on each side then remove from the pan and allow to rest (the steaks should be cooked slightly rare as they will continue to cook further when placed in the broth).
Slice the beef very thinly into strips. Divide the noodles between the four bowls. Top with the bean sprouts and sliced beef then arrange the remaining spring onions, coriander and chilies on top.
Remove the mushrooms from the broth and divide between the bowls. Strain over the hot broth and top with the lime wedges. Serve right away.
You can order the ingredients for this recipe here>> and collect from our shop
This recipe is from the Scotch Kitchen pay them a visit for more meaty recipes