Beef Pho
This will make enough for 2 bowls.
Ingredients:
500ml beef bone broth
500ml water
1 star anise
1⁄2 teaspoon of coriander seeds
1⁄2 teaspoons of fennel seeds
2 garlic cloves, minced
1⁄2 teaspoon of ginger
1⁄2 teaspoon of ground cinnamon
1 teaspoon fish sauce
1⁄2 teaspoon of coconut aminos or soy sauce
200g of pre-cooked rice noodles
200g grass-fed rump (I put mine in the freezer for around an hour beforehand, to make the slicing easier)
Toppings:
Fresh lime
1 head baby Pak choi
1 long red chilli
Bunch fresh coriander
Bunch fresh Thai basil
Bunch fresh mint
1 spring onion, diced
Salt to taste
Method:
Prepare your rice noodles as instructed on the packet (You want them to be al dente, not completely cooked through). Once cooked, make sure to run cold water through them to stop the cooking process
Add the star anise, coriander, fennel, garlic, ginger, cinnamon, fish sauce, and coconut aminos to a pan and toast lightly for 1 minute, then add the bone broth and the water to the pan
Heat the broth to medium heat whilst you prepare the steak and the toppings
Slice the beef AS THINLY AS POSSIBLE, then put to the side for the mean time
Remove all leaves from their stalks of the toppings, finely slice the spring onions and red chilli, and break apart the Pak choi into smaller pieces
Using a sieve or colander, drain the broth into another pan to separate the spices
Return the broth back to the stove, add the beef and begin heating again
Let the broth cook the beef through for approx. 3-4-minutes
Place the noodles at the base of your serving bowl
Divide the steak on top and around the noodles, then ladle in the hot spiced broth
Add the toppings, by layering the Pak choi first, the herbs, then spring onion and chilli on top
Season with salt, squeeze with lime juice, and/or add more coconut aminos/soy sauce to preference
Are you ready to build the body, mindset and life of your dreams? Follow the prompts below to schedule a free consult.