Beef and shiitake mushroom pho
Slurp up these oodles of noodles in a delicious Vietnamese broth
Serves
4
Prep Time
20 mins
Cook Time
40 mins
Pho is a traditional Vietnamese dish that is nourishing and tastes fantastic too. The broth is packed with vibrant flavours and cooks the thinly sliced New Zealand Beef to perfection. This version also showcases the incredible umami flavour of shiitake mushrooms. It’s a hearty, wholesome and super-healthy dish.
Print
ShareIngredients
1 Tbsp vegetable oil
2 onions
roughly chopped6cm piece fresh ginger
peeled and roughly chopped2 star-anise
whole3 cloves
3 coriander seeds
6 cups beef stock
2 carrots
cut in half lengthways and sliced1 Tbsp soy sauce
1 Tbsp fish sauce
400g Quality Mark sirloin steaks
250g shiitake mushrooms
250g rice noodles
bok choy
quartered1 cup mung bean sprouts
red chilli
thinly sliced3 spring onions
green parts only, roughly choppedLarge handful fresh coriander leaves
hoisin sauce
to serve
Method
Heat the oil in a large saucepan on a medium heat. Add the shiitake mushrooms and sauté for 2-3 minutes. Remove with a slotted spoon and set aside.
Add the onion and ginger to the same saucepan and cook for 1-2 minutes. Add the star anise, cloves and coriander seeds and cook for a further 1-2 minutes, stirring occasionally to toast all the spices.
Add the stock, carrots, soy and fish sauces, bring to the boil and then reduce to a simmer for 30 minutes.
While the broth simmers, place the sirloin in the freezer for 20 minutes. This firms it up and makes it easier to slice the meat very thinly.
When ready, remove the beef from the freezer, trim off any excess fat and slice across the grain into very thin slices. Cover and set aside.
Strain the simmered broth and return it to the stove on a low heat to keep it hot.
Cook the noodles according to the packet instructions and drain them.
Divide the noodles between four bowls. Top each one with bok choy, some beef slices and shiitake mushrooms (don’t overlap the beef as you want the broth to cook each piece evenly).
Ladle the hot broth over the beef and noodles and then top with mung beans, chilli, spring onions, coriander and a squeeze of lime.
Tip: The broth can be made up to 3 days ahead. Once made, allow it to cool completely before storing in a sealed container in the fridge.
Nutrition Information per Serving (864g)
This nutrition analysis is based on 4 serves. To lower the sodium content of this recipe, use reduced salt stock and soy sauce.
