Gluten-free Vietnamese beef pho
Delicious steak and noodle soup
Serves
4
Prep Time
1 hr
Cook Time
1 hr 15 mins
This recipe is a gluten-free version of Pho Bo, the iconic Vietnamese Beef Noodle Soup. This soup is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait.
Recipe courtesy of Greenlea Butcher Shop.
This recipe is a gluten-free version of Pho Bo, the iconic Vietnamese Beef Noodle Soup. This soup is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait. Recipe courtesy of Greenlea Butcher Shop.
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ShareIngredients
600g Quality Mark scotch fillet steaksi
2 onions
peeled and quartered1 thumb size piece of fresh ginger
thickly sliced2 cinnamon sticks
4 whole star-anise
1 tsp garlic clove
2 tsp coriander seeds
1L beef bone broth
1L water
2 carrots
cut into large chunks2 Tbsp fish sauce
choose gluten-free1 Tbsp brown sugar
375g rice noodles
soaked and drained1 tsp black pepper corns
1 tsp kosher salt
mung bean sprouts
fresh1 spring onion
slicedfresh coriander leaves
mint leaves
lime
wedgesred onion
Sriracha sauce
Method
Turn on oven to broil/grill at max setting. Place oven rack high inside the oven. Line a tray with foil and arrange onion and ginger in 1 layer. Broil for 20 to 30 minutes until charred in some spots.
Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.
While that is happening, place cinnamon, star anise, coriander seeds, peppercorns and cloves in a dry frying pan and toast on medium heat, stirring frequently, for 3 minutes until fragrant.
Pour broth and water into a large saucepan and bring to a boil.
Add the toasted aromatics, carrots, fish sauce, brown sugar, and salt. Add charred onions and ginger. Reduce heat and simmer uncovered for 40 minutes.
While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes.
Using a mesh strainer or slotted spoon, remove and discard the solid ingredients from the broth. Season to taste. Turn the heat up and bring the broth to a rolling boil.
Cook noodles in boiling water for 2-3 minutes. Drain and divide the hot noodles into four bowls.
Arrange sliced steak into the bowls in a single layer, clumps of steak might not cook evenly.
Ladle piping hot broth over the steak, cooking it instantly.
Serve immediately, garnished with your choice of toppings.
