Beef Pho
Beef Pho is one of my favourite things to order at a Vietnamese restaurant in winter.
I always thought beef pho would be hard to make, however this recipe is so easy! Using the slow cooker to cook the bone broth all day is a game changer and you get the most beautifully flavoured broth. Not to mention, also packed with nutrients!
One of my favourite parts about pho is all the sides, the fresh herbs, lime, red onions and sauces make pho so yummy so make sure to include them all!
Also, if you wanted to pack this with vegetables, you could! I would add them into the broth when you transfer to the pot and bring to a boil until they are cooked.
A slow cooker is required for this recipe.
Prep Time: 20min
Cooking Time: 6 hrs
Serves: 4
Ingredients:
1 onion, roughly chopped
1KG beef bones (I purchased from Woolworths)
2.5L water
6 star anise
2 cinnamon sticks
10 cloves
2 TBS coriander seeds
1/4 cup fish sauce
1/4 cup lime juice
2 TBS brown sugar
Changs Pad thai noodles
200g beef eye fillet, thinly sliced
To serve: hoisin sauce, sriracha, Vietnamese mint, coriander, fresh chilli, lime, bean sprouts
Method:
Rinse the beef bones
Place them in a slow cooker with the ginger and onion and cook on high for 2 hours
Add the boiling water and aromatics (star anise, cinnamon sticks, cloves and coriander)
Cook, covered on high for 4 hours
Add the fish sauce, brown sugar and lime juice and stir
Place the eye fillet into the freezer for 30 - 45 mins. Then slice super thin
Strain the stock through a sieve into a pot and discard of the bones & aromatics
Place the pot onto the stove and bring to a boil. Once boiling turn it off
Cook the noodles as per packet instructions
Add noodles and beef to a bowl and ladle the hot stock over the beef (so it starts to cook it).
Garnish with whatever you like, my favourites are lime, coriander, Vietnamese mint and of course hoisin and sriracha!
