fluid-image
search
account
menu
fluid-image
favourite

Beef & Shiitake Mushroom Pho

Slurp up these oodles of noodles in a delicious Vietnamese broth

4

Serves

20 mins

Prep Time

40 mins

Cook Time

Kiwi Mushrooms

Recipe author

Kiwi Mushrooms

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.

Rate this recipe

Share

High Protein

High Iron

Beef & Shiitake Mushroom Pho

Ingredients

Broth

arrow

1 Tbsp vegetable oil

arrow

2 onions

roughly chopped

arrow

6cm piece fresh ginger

peeled and roughly chopped

arrow

2 star-anise

whole

arrow

3 cloves

arrow

3 coriander seeds

arrow

6 cups beef stock

arrow

2 carrots

arrow

1 Tbsp soy sauce

arrow

1 Tbsp fish sauce

To Serve

arrow

400g Quality Mark sirloin steaks

arrow

250g shiitake mushrooms

arrow

250g rice noodles

arrow

bok choy

quartered

arrow

1 cup mung bean sprouts

arrow

red chilli

thinly sliced

arrow

3 spring onions

green parts only, roughly chopped

arrow

Large handful fresh coriander leaves

arrow

hoisin sauce

to serve

Method

Method

1

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.

clock

Start Timer

2

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.

clock

Start Timer

3

Add the stock, carrots, soy and fish sauces, bring to the boil and then reduce to a simmer for 30 minutes.

clock

Start Timer

4

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.

clock

Start Timer

5

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.

6

Strain the simmered broth and return it to the stove on a low heat to keep it hot.

7

Cook the noodles according to the packet instructions and drain them.

8

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).

9

Ladle the hot broth over the beef and noodles and then top with mung beans, chilli, spring onions, coriander and a squeeze of lime.

10

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.

More info

Nutrition Information per Serving (864g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2057 kJ (492 kcal)

Protein

34.7g

Total Fat

9.1g

Saturated Fat

2.3g

Carbs

61.5g

Sugars

13.4g

Sodium

1932mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)