התמונה להמחשה בלבדBeef pho
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In beef pho, Beef Stock, large Onion and Large Chopped Ginger are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- 2Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
Nutrition
- Calories
- 107
- Protein
- 4.8g
- Carbs
- 16.6g
Chef tips
For an especially deep and clear stock, lightly char the onion and ginger over an open flame before adding them to the pot, and remember to skim off any scum as it simmers. For a great family experience, serve the soup with a large plate of fresh garnishes like bean sprouts, coriander and lime in the middle of the table, so everyone can tailor the flavours to their liking.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In beef pho, Beef Stock, large Onion and Large Chopped Ginger are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.