Beef Pho

Beef Pho
(Serves 4)
Recipe by @bunnyeatsdesign
INGREDIENTS
2 onions, peeled and quartered
1 thumb size piece of ginger, thickly sliced
1 cinnamon stick
2 whole star anise
3 cloves
1 tsp whole coriander seeds
1.5 L beef broth
1 tbs sugar
1 tbs fish sauce
2 carrots, cut into large chunks
600g Scotch steak
375g dried rice noodles
Toppings to serve: fresh bean sprouts, sliced spring onion, coriander, mint, sliced chilli, lime wedges, sriracha
PREPARATION
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Turn on oven to grill at max setting. Line a baking sheet with baking paper and arrange onion and ginger in 1 layer. Place under grill for 5 minutes until charred in some spots. Remove from grill and reserve.
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Place cinnamon, star anise, cloves and coriander seeds in a small sauce pan or frying pan. Toast, stirring frequently, on medium heat for 2 minutes until fragrant. Remove from heat and set aside.
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Pour broth into a large saucepan and bring to a boil. Add onions, ginger and toasted spices along with fish sauce, sugar and carrots. Reduce heat to a simmer and cook uncovered for 30 minutes. Strain, discarding the solids and return the broth to the pan. Bring to a boil.
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While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes. Cook the noodles in boiling water until just softened, and run the noodles under cold water to prevent further cooking. Divide noodles into four serving bowls.
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Place steak in the freezer for 15 minutes, then slice as thinly as possible. Arrange sliced steak into the bowls in a single layer, clumps of steak might not cook evenly.
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Ladle piping hot broth over the steak, cooking it instantly. Serve immediately, garnished with your choice of toppings.