Cheats Vietnamese inspired beef Pho
Serves 4
Ingredients
1 large brown onion – cut in quarters
4cm Thumb ginger – slice into 6 pieces
5 Large garlic cloves
2 star anise
3 cloves
1 large cinnamon stick
2 continental beef stock pot sensations
1L water
1 tsp Chinese five spice
A further litre of water
1 tbsp fish sauce
1 tbsp soy sauce
400g rice noodles
160g beef tenderloin (keep in the fridge until just about to serve)
Garnish:
2 spring onions – thinly sliced
Coriander – roughly chopped
Vietnamese mint – roughly chopped
1 large red chilli – thinly sliced
1/5 cups of mung beans
1 large fresh lime – quartered
Instructions
Ready a large saucepan over a medium heat, add 1 litre of water, then two beef stock pot sensations, stir well.
Heat a large fry pan over a medium/high heat. Place the onions, garlic, ginger into the pan, you want to char them on all sides, it should take around 5 minutes. Add the cinnamon, cloves and star anise and fry until the spices become fragrant.
Once nicely charred and fragrant add these to the saucepan with the stock.
Stir in the Chinese 5 spice a further litre of water and soy sauce, then leave it all to simmer for 30 minutes.
Slice and prep all of the garnishes and place them onto a serving platter. When there is about 10 minutes left, cook the rice noodles as per the packet instructions. Slice the steak into really thin pieces, place onto a small serving plate.
Once the noodles are cooked, drain them and divide them into four bowls. Stir the fish sauce into the stock then strain the stock into the four bowls over the noodles.
Let everyone add their own beef and garnishes to the dish and ENJOY!
