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Chef Leah Cohen's Beef Pho


Ingredients

  • 4.5kg Beef Bones
  • 2 Large Onions, charred
  • 5 Inches Ginger, sliced lengthwise and charred
  • 15 Cloves Garlic
  • 1 ½ Tablespoons Whole Star Anise
  • 2 Tablespoons Whole Black Peppercorns
  • 1 ½ Sticks Cinnamon
  • 1 ½ Inches Rock Sugar
  • 4 Tablespoons Fish Sauce, more to taste
  • 1 ½ Tablespoons Salt, more to taste
  • 5 Litres Cups Water
  • 2 Litres Unsalted or Low Sodium Beef Broth
  • 1 Large Zucchini, spiralized
  • ½ Cup Thai Basil Leaves, loosely packed
  • ¼ Cup Cilantro Leaves, loosely packed
  • ½ Spanish Onion, thinly sliced
  • 1 Lime
  • 2 Red Chilies, thinly sliced (more based on taste)
  • 500g Cleaned Sirloin, thinly sliced
  • 1 ½ Cups Bean Sprouts

 

Steps to Prepare

  1. Place beef bones, charred onions, charred ginger, garlic, star anise, peppercorn, cinnamon sticks, rock sugar, fish sauce, salt, water, and beef stock in a large stock pot and cook for 2-3 hours skimming any fat or scum that rises to the surface.
  2. Using the Spiralizer blade, spiralize the zucchini to use as the base of the pho. Garnish with Thai basil leaves, cilantro, onion, red chili slices, sirloin beef slices, and bean sprouts.
  3. Pour the hot broth over the noodles and garnishes, squeeze in fresh lime juice, and enjoy!
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