Beef Pho

Beef Stock ingredients:

1. 1 kg Beef Marrowbones (in pieces)

2. 1 Carrots

3. 1 Onions

4. 2 Celery Stalks

5. Bouquet Garni: 8 Sprigs of Parsley, 1 Bay Leaf, 4 Sprigs of Thyme

6. 1 Blade Mace

7. 6 Whole Black Peppercorns.

8. 1/2 tsp Salt

Directions for Beef Stock:

1. Peel and dice the carrots, quarter the onions and slice each celery stalk into three pieces.

2. Place the bones, carrots, quartered onion and celery into a very large cooking pot. Add enough cold water just to cover everything, about 1.8 litres. Add the bouquet garni, blade mace, whole black peppercorns and the salt to the pot.

3. Bring to the boil, remove the scum and reduce the heat.

4. Put the lid on but leave a little gap for the steam to escape, thereby reducing and concentrating the stock). Simmer very gently for about 4 hours.

5. When the stock is ready, strain it into a clean pan, leave it to become quite cold, then remove the congealed fat from the surface.

Beef Pho ingredients:

1. 1 Bunch Spring Onions

2. 4cm Piece Root Ginger

3. 3 Whole Star Anise

4. 2 Lemongrass Stalks

5. 1.5 Litres of Beef Stock

6. 200g Rice Noodles

7. 400 Beef Rump Steak

8. 300g Beansprouts

9. 235g Pak Choi,

10. 1 tbsp Fish Sauce

11. 1 tsp Palm Sugar 

12. 1 Lime

13. 1 Red Chilli

14. 10g Coriander Leaves

Beef Pho Directions:

1. Trim the fat off the beef rump steaks, and set a side to breath.

2. Thinly slice the spring onions and lemongrass, peel and finely dice the ginger. Deseed and finely dice the red chilli and juice the lime.

3. Set aside some of the spring onion slices to garnish and place the remainder in a large saucepan with the ginger, star anise, lemongrass and stock. Simmer for 10 minutes.

4. Meanwhile, place the noodles into a heatproof bowl, cover with boiling water and cover the bowl with clingfilm, leave to soak for 10 minutes or until tender.

5. Heat a frying pan until very hot and cook the steak for 1 minute on each side until nicely browned but pink in the centre. Transfer to a plate and leave to rest for a few minutes.

6. Place the beansprouts and pak choi into a second large saucepan and strain as you pour over the hot stock. Bring to a simmer, add the fish sauce, sugar and lime juice to taste.

7. Drain the noodles and divide between bowls. Ladle over the broth and vegetables then thinly slice the steak and place on top. Scatter with reserved spring onions, chilli and coriander leaves.

8. Enjoy!