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Rare Beef Pho Soup
2024-10-29
https://www.metro.ca/userfiles/image/recipes/soupe-tonkinoise-dash-of-honey-12334.jpg
PT20M
PT1H00M
PT1H20M
Peel the yellow onions. Thinly slice ½ of one onion and set aside for garnishing the soup. Cut the remaining 1½ onions into quarters. Cut the ginger into 3 pieces, each 1 inch, leaving the skin on.Place the onion and ginger pieces on a large baking sheet. Broil for 5-10 minutes, turning halfway through, until they are charred. Set aside.In a large pot over medium heat, toast the star anise, cloves, cinnamon sticks, and coriander seeds for about 5 minutes, until they release their fragrance.Pour in the chicken broth, beef broth, and water. Add the charred onion and ginger pieces. Bring to a boil, then reduce to a simmer and let cook for 30-45 minutes.Using a strainer, remove the spices, onion, and ginger, leaving only the broth. Keep the broth warm on low heat. Add the white sugar, fish sauce, and salt (about 1 tsp, or to taste).Cook the rice noodles according to the package instructions.Place the cooked rice noodles in bowls. Add a few slices of beef and some of the thinly sliced yellow onions. Pour the hot broth over the top.Garnish with bean sprouts and basil.When serving, add lime juice, hoisin sauce, and sriracha to taste.Source: Dash of Honey, Laura Beaulé
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2 yellow onions
1 piece of ginger, 3 inches
7 star anise
2 cloves cloves
2 cinnamon Sticks
1 tablespoon (6 g) coriander seeds
6 cups (1,42 L) Chicken Broth
4 cups (1 L) beef broth
4 cups (1 L) water
1 teaspoon (4 g) white sugar
3 tablespoons (45 mL) fish sauce
1 pack (300 g) rice noodles
+/- 350 g filet mignon or rib-eye steak, thinly sliced
Topping:
bean sprouts
Basil (regular or Thai)
lime wedges
hoisin sauce
sriracha sauce
Rare Beef Pho Soup
4
Soups - Side dishes - Main dishes
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
2
yellow onions
-
1
piece of ginger, 3 inches
-
7
star anise
-
2
cloves cloves
-
2
cinnamon Sticks
-
1 tablespoon
(6 g)coriander seeds
-
6 cups
(1,42 L)Chicken Broth
-
4 cups
(1 L)beef broth
-
4 cups
(1 L)water
-
1 teaspoon
(4 g)white sugar
-
3 tablespoons
(45 mL)fish sauce
-
1 pack
(300 g)rice noodles
-
+/- 350 g
filet mignon or rib-eye steak, thinly sliced
-
Topping:
-
bean sprouts
-
Basil (regular or Thai)
-
lime wedges
-
hoisin sauce
-
sriracha sauce
Preparation
Peel the yellow onions. Thinly slice ½ of one onion and set aside for garnishing the soup. Cut the remaining 1½ onions into quarters. Cut the ginger into 3 pieces, each 1 inch, leaving the skin on.
Place the onion and ginger pieces on a large baking sheet. Broil for 5-10 minutes, turning halfway through, until they are charred. Set aside.
In a large pot over medium heat, toast the star anise, cloves, cinnamon sticks, and coriander seeds for about 5 minutes, until they release their fragrance.
Pour in the chicken broth, beef broth, and water. Add the charred onion and ginger pieces. Bring to a boil, then reduce to a simmer and let cook for 30-45 minutes.
Using a strainer, remove the spices, onion, and ginger, leaving only the broth. Keep the broth warm on low heat. Add the white sugar, fish sauce, and salt (about 1 tsp, or to taste).
Cook the rice noodles according to the package instructions.
Place the cooked rice noodles in bowls. Add a few slices of beef and some of the thinly sliced yellow onions. Pour the hot broth over the top.
Garnish with bean sprouts and basil.
When serving, add lime juice, hoisin sauce, and sriracha to taste.
Source: Dash of Honey, Laura Beaulé
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