In Vietnam, Pho Bo is the national dish, available everywhere. But you don’t need to travel to south-east Asia to enjoy it. You can easily make it at home. It’s like sending your taste-buds to Hanoi.
30 minutes
Serves 4
Ingredients
500gm rice noodles
300-400gm thinly cut organic rib-eye steak (ask your butcher to machine-cut it)
2 onions
250gm mung bean sprouts
A generous piece of ginger
1-2 garlic cloves
Star anise, fennel seeds, cinnamon, caraway seeds, oriander seeds
A bunch of fresh coriander
A bunch of fresh Thai basil
1teaspoon raw sugar
1tablespoon Fish sauce
2 teaspoons of untreated sea salt
2 limes
2 chillies
2 glasses Brodo di Ossa Beef
Instructions
Soak the rice noodles.
Roast the spices and ginger in a fry pan or oven (without oil) until they turn dark (even black).
Heat up the 2 glasses of Brodo Di Ossa – Beef and 3dl of water in a large pot and when it comes to the boil add the garlic, the halved onion, ginger and spices.
Turn the temperature down, place the lid on the pan and simmer for around 20 minutes.
Add the fish sauce, sugar – and a pinch of salt to taste.
Wash the Thai basil, mint and coriander – and chop coarsely.
Core the chilies and cut into rings.
Scald the mung bean sprouts in boiling water for about 30 seconds then rinse in cold water.
Cut the remaining onions into rings, leave raw or if you prefer, fry with a little oil.
Boil salted water, cook the noodles briefly, drain and add while still hot to serving bowls.
Lay the Rib-eye Steak on top of the served up rice noodles and pour over the boiling broth.
Add the Mung bean sprouts, Thai basil, mint, coriander, chilies and onions and squeeze in the juice of the limes.
Enjoy!
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