This recipe is a gluten-free version of Pho Bo, the iconic Vietnamese Beef Noodle Soup. This soup is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it’s well worth the wait.
600g Well Hung AngusPure scotch fillet steaks
2 onions, peeled and quartered
1 thumb size piece of ginger root, thickly sliced
2 cinnamon stick
4 whole star-anise
1 tsp garlic clove
2 tsp coriander seeds
1L Beef bone broth
2 carrots, cut into large chunks
2 tbsp fish sauce, choose gluten-free
1 tbsp brown sugar
375g rice noodles, soaked and drained
1 tsp black pepper corns, crushed
1 tsp salt
bean sprout, fresh
1 spring onion, sliced
- Turn on oven to broil/grill at max setting. Place oven rack high inside the oven. Line a tray with foil and arrange onion and ginger in 1 layer. Broil for 20 to 30 minutes until charred in some spots.
- Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.
- While that is happening, place cinnamon, star anise, coriander seeds, peppercorns and cloves in a dry frying pan and toast on medium heat, stirring frequently, for 3 minutes until fragrant.
- Pour broth and water into a large saucepan and bring to a boil.
- Add the toasted aromatics, carrots, fish sauce, brown sugar, and salt. Add charred onions and ginger. Reduce heat and simmer uncovered for 40 minutes.
- While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes.
- Using a mesh strainer or slotted spoon, remove and discard the solid ingredients from the broth. Season to taste. Turn the heat up and bring the broth to a rolling boil.
- Cook noodles in boiling water for 2-3 minutes. Drain and divide the hot noodles into four bowls.
- Arrange sliced steak into the bowls in a single layer, clumps of steak might not cook evenly.
- Ladle piping hot broth over the steak, cooking it instantly.
- Serve immediately, garnished with your choice of toppings.