This beef pho style soup serves 4: rice noodles and thinly sliced sirloin, seared in a hot pan, in a broth spiced with star anise, cloves and cinnamon. The broth simmers for 15 minutes, then steeps off the heat with a lid on. The base is Best Bone Broth Original Beef concentrate.
Serves 4
Ingredients
For the broth:
- 4 teaspoons Best Bone Broth Original Beef Concentrate
- 4 cups (1L) hot water
- 1 thumb sized piece of ginger, sliced
- 4 star anise pods
- 6 cloves
- 4 garlic cloves smashed
- 1 cinnamon stick
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
For the soup assembly:
- 450g beef sirloin, thinly sliced against the grain
- 1 tablespoon vegetable oil, for searing the sirloin
- 350g flat rice noodles
- 1 onion, thinly sliced
- 4 spring onions, sliced
- 1 cup (250ml) chopped fresh herbs (coriander, mint, basil)
- 1 cup (250ml) mung bean sprouts
- 1 red chilli, sliced
- Peanuts, chopped
- Sriracha chilli sauce
- Hoisin sauce
Method
- Mix the Best Bone Broth Original Beef Concentrate with the water in a medium pot and add the rest of the broth ingredients. Bring to a slow boil and then reduce the heat and simmer for 15 minutes to allow all the aromatics to infuse into the broth. Turn off the heat, place a lid on the pot and allow to steep.
- While the broth steeps soak the rice noodles in a large pot of boiling water for 10 minutes to soften slightly but not completely as the broth will cook them further.
- Heat the oil in a large frying pan over a high heat until very hot. Sear the sirloin slices in batches for about 1 minute on each side, until browned all over and no longer pink.
- Drain the noodles and arrange in 4 small bowls. Top with the seared beef, onions and spring onions.
- Strain the broth and return to the hob and bring to the boil again.
- Pour the hot broth into the soup bowls.
- Serve with fresh herbs, bean sprouts, red chilli, peanuts and sauces.
Adapted from Best Bone Broth Recipe Book 1.
Make it with Original Beef
Original Beef is the flavour this broth is written for: Original Beef 260g · Original Beef 350g · Original Beef 375g
The broth is made in Queensland from 100% grass-fed cattle from Australia and New Zealand. Delivery is free and takes up to 3-5 working days. If you do not like it within 30 days, message us and we will refund your money. You do not need to send it back.
FAQ
Can I use a different flavour? Yes. The recipe is written for Original Beef, our flavour with only beef and evaporated sea salt, nothing else. Another flavour will change the taste of the broth, so taste it before you serve.
How much concentrate goes into the broth? 4 teaspoons in 4 cups (1L) of hot water, which is 1 teaspoon to each 250ml cup. The ginger, star anise, cloves, garlic, cinnamon, fish sauce, soy sauce and rice wine vinegar go into the same pot.
How thinly should I slice the sirloin? Thinly and against the grain, as the recipe says.
How should I store leftover broth? The Food Standards Agency says to divide food into smaller portions in containers or freezer bags before putting it in the fridge or freezer. It says the fridge should be between 0 and 5°C and the freezer around -18°C. Source: Food Standards Agency, How to chill, freeze and defrost food safely (https://www.gov.uk/government/publications/how-to-chill-freeze-and-defrost-food-safely/how-to-chill-freeze-and-defrost-food-safely).
Can I reheat the broth on the hob? Yes. The Food Standards Agency says that if you reheat on the hob you should stir frequently and make sure the food is heated throughout. Source: Food Standards Agency, Cooking your food (https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food).
