Gluten-free Vietnamese beef pho

Delicious steak and noodle soup

Serves

1 hr

Prep Time

1 hr 15 mins

Cook Time

Recipe author

Bunny Eats Design

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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Gluten free

Beef,

Everyday,

Lunch,

Dinner,

Family Favourites,

Soup

Ingredients

Beef Pho

600g Quality Mark scotch fillet steaks

2 onions

peeled and quartered

1 thumb size piece of fresh ginger

thickly sliced

2 cinnamon stick

4 whole star-anise

1 tsp garlic clove

2 tsp coriander seeds

1L beef bone broth

1L water

2 carrots

cut into large chunks

2 Tbsp fish sauce

choose gluten-free

1 Tbsp brown sugar

375g rice noodles

soaked and drained

1 tsp black pepper corns

1 tsp salt

Toppings

mung bean sprouts

fresh

1 spring onion

sliced

fresh coriander leaves

mint leaves

lime

wedges

red onion

Sriracha sauce

Method

For the Pho

To serve

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.

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Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.

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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.

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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.

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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.

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