Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one.
By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good.
Recipe by Tom Walton
- 1 tbsp whole coriander seeds
- 2 star anise
- 2 cinnamon quills
- 1 thumb size piece ginger, sliced
- ½ stalk lemongrass, bruised and split
- 800ml beef broth
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 large zucchini
- 1 large carrot
- 8 snow peas, trimmed
- 1 250g sirloin
- Flake salt
- 2 tbsp olive oil
- 1 cup bean sprouts
- 2 shallots, finely sliced
- 6 sprigs coriander
- 1 lime
- Chili sauce to serve
Place the coriander seed, star anise and cinnamon quills into a skillet and place over a medium high heat for 3 minutes, tossing regularly then add them to a sauce pan with the broth, ginger, lemongrass, palm sugar and fish sauce.
Place this over medium heat to simmer and infuse for 20 minutes then strain and keep hot over a low heat, covered with a lid.
Meanwhile, Preheat the skillet over a high heat, season the beef with salt and then add the olive oil and beef to the pan, searing for approx. 2 minutes each side to caramelise then transfer to a plate.
Peel the carrot and use the julienne peeler to shave it into strips then use the same peeler to shave the zucchini into strips. Uses the GLOBAL Paring Knife to finely slice the snow peas into thin matchsticks.
Evenly divide the prepared zucchini, carrot, snow peas and beans sprouts between two bowls. Use the GLOBAL G2 Cooks Knife to Thinly slice the seared beef against the grain and lay over the veggies then scatter some shallots.
Pour the hot broth over the bowls and finish with the coriander more shallots and a squeeze of lime. Serve with chili sauce if desired.