Easy beef pho

Name: Easy beef pho recipe
Yield: 4
Ingredients: 1/4 cup (60ml) vegetable oil; 6 eschalots, thinly sliced; 8 cups (2L) beef stock; 1 cinnamon quill; 6 star anise; 2 tbs brown sugar; 6 whole dried shiitake mushrooms; 6 garlic cloves, bruised; 5cm piece (25g) ginger, sliced; 100ml light soy sauce; 600g beef eye fillet, at room temperature; 200g dried rice noodles, cooked; 1/2 white onion, thinly sliced into rounds; Vietnamese mint, regular mint, coriander, Thai basil, bean sprouts, to serve; Lemon wedges, to serve

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by Phoebe Wood

Jul 29, 2021

This easy beef pho with rice noodles is the best cure to winter blues.

1/4 cup (60ml) vegetable oil
6 eschalots, thinly sliced
8 cups (2L) beef stock
1 cinnamon quill
6 star anise
2 tbs brown sugar
6 whole dried shiitake mushrooms
6 garlic cloves, bruised
5cm piece (25g) ginger, sliced
100ml light soy sauce
600g beef eye fillet, at room temperature
200g dried rice noodles, cooked
1/2 white onion, thinly sliced into rounds
Vietnamese mint, regular mint, coriander, Thai basil, bean sprouts, to serve
Lemon wedges, to serve

Method

1.

Heat 2 tbs oil in a deep saucepan over medium heat. Add eschalot and a pinch of salt flakes, and cook, stirring regularly, for 10-12 minutes until eschalot is golden and lightly caramelised. Add beef stock, cinnamon, star anise, sugar, mushrooms, garlic, ginger and soy sauce. Bring to a simmer and cook for 45 minutes until stock is rich and infused with flavour. Strain, leaving a few eschalots in the mix.
2.

Season beef all over with salt. Heat remaining 1 tbs oil in a frypan over medium- high heat. Sear beef for 8-10 minutes, turning frequently, until deep brown and caramelised on the outside for rare or until cooked to your liking. Rest, loosely covered with foil, for 20 minutes, then thinly slice.
3.

Divide noodles among bowls and ladle over the soup. Top with sliced beef, onion, herbs and bean sprouts and serve with lemon wedges.