FREE SHIPPING ON ORDER OF AUD 100+ ENTER CODE WINTER
Slow-cooked Beef Pho

Slow-cooked Beef Pho

East meets West in this comforting combination of French-inspired beef bourguignon and pho. A Hanoi classic dish!

STOCK LEVEL

CUT OFF TIME

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$10.00
Total:$40.00
Slow-cooked Beef Pho

Cooking Time

90 mins (mostly non-active cooking)

Prep Time

15 Minutes

Flavour Profiles

Aromatic, hearty, savoury broth, slight taste of red wine

WHAT WE PROVIDE

Spices Carrot, cut into chunk pieces Chili sauce Ginger Herb: spring onion, coriander, Thai basil Lemon or lime Slow-cooking beef pieces, marinated Fresh pho noodle 1 brown onion Tomato paste  Bean sprouts

FROM YOUR PANTRY

2 tablespoons vegetable oil Salt & peppers 3 litres of water

EQUIPMENT

Standard kitchen tools A large stockpot, at least 5-litres capacity

METHOD

1

Char grill ginger and onion on the open flame or using a heavy bottom skillet until black and fragrant. Take care not to burn yourself! Once the onion and ginger are well charred, turn off the heat, leave to cool. Peel off the burnt layer and rinse briefly to get rid of debris. Set aside. 

2

In a large saucepan, heat up 1 tablespoon of oil and brown the meat, set aside.

3

Place the meat, all the marinade, spices, carrot, ginger, onion and 3 litres water into large stockpot. Bring to the boil, skim off the scrum in the stock. Simmer for 60 minutes.

4

Chop spring onion and corianders. Rinse the bean sprouts. 

5

Heat 1 tablespoon of oil in a small pan. Add tomato paste. Stir fry the paste for few minutes. Add it to the stock pot. Bring the soup to boil. Season with 1 teaspoon salt or to your taste. Simmer for another 30

6

To prepare the fresh noodles, separate pho noodle and place it in a large pot or big mixing bowl. Pour in hot boiling water then drain straight away.  OR heat the noodles in microwave on high for 1 minute.

7

Ladder the soup and meat to bowl. Top with chop spring onion and corianders. Serve with bean sprouts, Thai basil leaves and chilli sauce.