Until I went to Vietnam I always thought Pho was a little overrated. And when I attended the Red Bridge Cooking School in Hoi Anh, I was also amazed when we barbequed the beef bones, then washed them in water, only to discard that water and start again! I was pretty incredulous that there would be much flavour. ANYHOO...fast forward to me slurping the fresh rice noodles from the bottom of the enormous bowl...and the rest is history.
I'm excited to announce that we are having a second Vietnamese foodie trip in Sep 2024! Tickets are selling fast. If you'd like the opportunity to come on an once-in-a-lifetime foodie trip with a small group of like-minded foodie fanatics - get your tickets now! See for yourself how incredible authentic Vietnamese food is, we'll be visiting the Red Bridge Cooking School and enjoying a hands-on cooking class.
In the meantime, please make this fragrant delicious broth, load it up with all the freshness you can fit into the bowl and tell me how good it is. It really is amazing. I love it.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Pho
- 1 Batch Fresh Rice Noodles Recipe
- 1.5 Litre liquid beef stock
-
Aromatics
- 20 Grams fresh ginger
- 2 cinnamon stick(s)
- 2 stalks lemongrass, trimmed and cleaned
- 2 shallots, halved
- 1 brown onion quartered
- 2 star anise
- 4 cardamon pods
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
-
The Beef
- 600 Grams Scotch fillet steak, thinly sliced
-
The Pickle
- 3 shallots, diced
- 1 Green Chilli(es) diced
- 1 red chilli diced
- 3 cloves garlic
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon raw caster sugar BUY
- 200 Grams white wine vinegar
-
The Garnish
- 2 spring onions, thinly sliced
- 100 Grams bean sprouts
- 1-2 Handfuls fresh herbs; we used coriander and Vietnamese mint and basil
- 4 lime cheeks
Do
- 1
Preheat oven on grill setting to 220°C. Line an oven tray with baking paper.
- 2
Make rice noodles and set aside. Alternatively use purchased rice noodles and prepare according to package directions.
- 3
Place beef stock into the Thermomix bowl and heat 10 min/Varoma/speed 3. or until boiling.
- 4
Meanwhile, place all aromatics ingredients onto the oven tray and drizzle with EVOO. Grill for 10 minutes. Add to the boiling stock. Cook 20 min/Varoma/Reverse/speed soft. Strain the pho and bring to the boil again 5 min/Varoma/speed 1.
- 5
Place the sliced raw beef into the stock and rest while you get everything else ready. The beef will cook in the stock.
- 6
Make the pickle by combining all ingredients together in a small bowl.
- 7
To assemble, Pour the pho into bowls, add rice noodles, bean shoots, spring onion and herbs. Serve with the pickle and lime on the side.
