Vietnamese Beef Pho
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 564
I love this recipe. I have heard tales about Pho that made me always curious, and then I tried it and was underwhelmed. THEN, I went to Vietnam.
Inspired by: https://tenina.com/recipes/beef-phorecipe updated 12 Jan 2022
Ingredients
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- Lemongrass stalk
- 2
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- Shallot
- 2
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- Onion
- 1
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- Cardamom pods
- 4
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- Rib-eye steak
- 600 g
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- Shallot
- 3
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- Green chilli
- 1
-
- Red chili
- 1
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- Spring onion
- 2
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- Lime
- 1
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- Rice noodles
- 500 g
-
- Water
- as needed
-
- Beef stock
- 1.5 L
-
- Ginger
- 20 g
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- Cinnamon stick
- 2
-
- Star anise pod
- 2
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- Extra virgin olive oil
- 20 g
-
- Garlic clove
- 3
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- Pink himalayan salt
- 1 pinch
-
- Golden caster sugar
- 1 teaspoon
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- White wine vinegar
- 200 g
-
- Bean sprout
- 100 g
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- Fresh herbs
- 1 handful
Tools
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Oven
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TM5
-
Stockpot - 5 liter
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Large serving bowl
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Small bowl
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Baking sheet - 18 x 13"
-
Tm5 bowl
Step preview
- Preheat oven on grill setting to 220°C
- Line an oven tray with baking paper
- Prepare rice noodles according to package directions and set aside
- Place beef stock into the Thermomix bowl
- Heat - approx 10 min, Varoma, speed 3
- Meanwhile, place all aromatics ingredients onto the oven tray and drizzle with EVOO
- Grill for 10 minutes
- Add to the boiling stock
- Cook - approx 20 min, varoma, reverse gentle stir
- Strain the pho
- Heat - approx 5 min, Varoma, speed 1
- Place the sliced raw beef into the stock and rest while you get everything else ready
- The beef will cook in the stock
- Make the pickle by combining all ingredients together in a small bowl
- To assemble, pour the pho into bowls, add rice noodles, bean shoots, spring onion and herbs
- Serve with the pickle and lime on the side