So living in a house that is 50% vegetarian can sometimes be pretty full on as often I find myself making a meat free and meaty? versions of the same dish. I’ll post recipes for the vegetarian option after this.
Quicker Beef Pho Beef Stock (try saying that ten times fast)
- 1.5ltrs Water
- 2 Medium Onions – roughly sliced
- 4 Cloves of Garlic
- 3 Inches of Ginger – roughly chopped
- 1 Large Carrot – sliced
- A few Mint Leaves
- 1 or 2 Star Aniseed
- 6 medium mushrooms quartered
- 1 Stick of Cinnamon
- 20ml Fish Sauce
- 2 Chicken Stock Cubes (tastes better)
- 1 Beef OXO Cube
- 250ml Tub of Tesco Finest Beef Stock
Beef Pho Ingredients
- 500g Beef – finely sliced (I used a brisket roasting joint and punched it a lot to tenderise it)
- Bunch of Spring Onions – sliced
- 1 Sweet Mirabella Pepper – finely sliced
- 30g Coriander (Cilantro)
- 10g Basil
- 3 Garlic Cloves – finely sliced
- 2 Inches Ginger – finely chopped
- 2 Chili’s – sliced (preferably one green, one red)
- 200g Rice Noodles
- Sesame Seed Courgette – Click Here (coming soon >_<)
- Baby Spinach – Raw
- Seaweed and Samphire – Fry both ingredients with a little Sesame Seed Oil or Coconut Oil and serve
Serves: 4 Cooking Time: 2 hours
Combine all ingredients for the Broth in a saucepan, bring to the boil and turn the heat down to allow it to simmer. I left it like this with the lid on for an hour and a half or so – all the vegetables looked very pale and the broth was quite dark in colour. You may want to occasionally top up with water.
Give the broth a taste. If you are happy with it pour the broth through a sieve into a suitable container. If you believe it could do with a little longer to enhance the flavour thats fine, everyones ingredients will be slightly different and so’s everyones time scale.
Tip the translucent Broth back into the saucepan and add the finely sliced garlic and ginger.
Cook the Noodles in a separate pan, shouldn’t take very long, I almost overcooked mine so watch out! They should have some bite to them still.
Separate the noodles into your serving bowl. Then divide the raw slices of beef, coriander(cilantro), basil, a few chilis, yellow pepper and spring onions between them.
Reboil the Broth and ladle it into the bowls, it’ll slowly cook the meat but it tastes best rare.
Serve with optional side dishes – it was very filling on its own.