Beef Pho
Recipes · Lunch · Recipe, Typed Supps
The broth is the entire dish. Everything else is something you drop into it at the last second.
Allergens and patterns
None of the fourteen major allergens.
Ingredients
- sliced paper thin (200g) Beef — Raw into the bowl. The boiling broth poured over is what cooks it, and thirty seconds is all it gets — freeze the piece for twenty minutes first and it slices far thinner.
- 2 nests, soaked (200g) Rice Noodles — Soaked rather than boiled, so they finish cooking in the broth instead of turning to paste in it.
- a large thumb, charred (30g) Fresh Ginger — Charred black on the outside before it goes in the pot. This is the step that separates pho from beef soup with noodles in it.
- 1 large, charred and halved (150g) Onion — Same treatment as the ginger. The burnt sugars are where the broth’s depth actually comes from.
- 2 cubes (10g) Beef Stock — A shortcut a real pho would not take, and the honest trade for not simmering bones for six hours.
- a large handful (15g) Coriander — Piled on raw at the table, in quantity. This is a garnish only in the sense that it is added last.
- 1, in wedges (20g) Lime — Squeezed in by whoever is eating it. Added in the kitchen it goes flat by the time the bowl reaches the table.
Nutrition per serving
- Calories: 321.5 kcal
- Protein: 31.7g
- Carbohydrate: 31.8g
- of which sugars: 4.2g
- Fat: 6.3g
- of which saturated: 1.8g
- Fibre: 3.3g
- Sodium: 988.3mg
Method
- Char the halved onion and the ginger directly over a flame or under a hot grill until blackened in patches.
- Simmer them in 1.5 litres of water with the stock and a pinch of salt for 40 minutes, then strain.
- Soak the rice noodles in hot water until pliable, and divide them between two bowls with the raw sliced beef.
- Pour the broth over, boiling hot, and serve with the coriander and lime on the side.
Nutrients it supplies
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