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Beef Pho

with Beef Bone Broth
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
25 mins
Beef Pho

Our good friends over @recipearce have created a delightful Beef Pho using our Beef Bone Broth and it’s too good not to share. This dish is loaded with flavour from the broth, garlic and ginger, to the lime, coriander and chilli – it’s photastic! Completing the meal is a perfectly cooked piece of Wagyu that will make your mouth water. Throw in some rice noodles and you’ve got a Vietnamese classic that is sure to impress.

Main Meals
Vietnamese inspired
Pantry Items
View in metric
  • 1.76 oz (about 1/3 cup) Beef Bone Broth Hearty Original
  • 10.5 oz wagyu porterhouse (or a beef cut of your choice)
  • 4 cloves of garlic
  • Large knob of ginger
  • 2 limes
  • 2.7 fl oz of fish sauce
  • 2 heaped teaspoons coconut sugar
  • 1 chili
  • 1 bunch of coriander (cilantro)
  • 1 bunch of mint or Vietnamese mint
  • 6 sprigs of spring onion
  • 8.8 oz rice noodles
  • Couple of handfuls of bean shoots
  • Sprinkle of fried shallots
  1. Put a large pot on the stove over high heat with some oil.
  2. Add the beef to the pot. If using a fatty cut of meat, start with the fatty side/edge down to render the fat and develop flavor. After a couple of minutes on the fatty edge, cook one side for about 2 minutes and season the other side.
  3. Flip the steak and season the other side. Cook on the second side for about 1 minute. Remove the beef from the pot and set aside to rest. Turn off the heat under the pot and move it to your work surface.
  4. Boil 8.5 cups of water in a kettle.
  5. Finely chop 4 cloves of garlic and a large knob of ginger. Add them, along with the coconut sugar, zest of 2 limes, 1.76 oz Beef Bone Broth powder, 8.5 cups of boiled water, 2.7 fl oz fish sauce, and juice of 1 lime, into the large pot.
  6. Place the pot back on the stove over high heat and bring to a boil. Once boiling, add the rice noodles and cook for the lower end of the packet instructions time as they will continue to cook after being served.
  7. While waiting for the pot to boil and noodles to cook, prepare the garnish. Chop the tops off the mint and coriander, finely chop the chili, and mix them through the herbs.