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Looking for new Vietnamese flavours? Don't miss the recipe of the Pho Bo, the traditional Vietnamese noodle soup prepared with beef and spices.
For the pho
- Ribeye Steak 400g
- Canola oil 2 tbsp
- Soy sauce 4 tbsp, dark, plus extra as needed
- Sesame oil 1 tbsp
- Garlic 4 gloves, roughly chopped
- Ginger 2 tbsp, fresh, peeled and finely chopped
- Sugar 1 tbsp
- Rice wine vinegar 4 tbsp, plus extra as needed
- Cumin 2 tsp, seeds, lightly crushed
- Coriander 2 tsp, seeds, lightly crushed
- Star anise 3 whole
- Beef broth 2 l, or chicken broth
- Noodles 450 g, vermicelli
- Salt Kosher
- Black pepper freshly ground
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
> For the pho
Preheat a cast-iron pan over a moderately high heat until very hot.
Rub the steak with oil and season with salt and pepper.
Sear the steak in the hot pan until colored all over, about 3 minutes. Remove from the pan and set aside to rest.
Stir together the soy sauce, sesame oil, garlic, ginger, sugar and rice wine vinegar in a small mixing bowl until the sugar has dissolved.
Heat the broth in a large saucepan set over a moderate heat until simmering.
Add the soy sauce mixture as well as the cumin seeds, coriander seeds and star anise.
Return to a gentle simmer for 20 minutes.
Strain the broth through a fine sieve into a clean saucepan and return to a simmer.
Cut the seared steak into thin slices.
Once the broth is simmering, add the noodles, cooking them for 6-8 minutes until tender to the bite.
Add the steak to the broth about 2-3 minutes before they are ready.
Adjust broth to taste with more soy sauce and rice wine vinegar as desired.
> To garnish
Ladle into bowls.
Top with a pinch of ground cinnamon and some red pepper flakes.
Garnish with sliced kaffir lime leaves, sprigs of cilantro and mint, and some sliced red chili peppers.
Serve with lime wedges on the side for squeezing over.