Beef pho

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the dry rub combine the salt, pepper, ginger powder, garlic powder and msg (if using).

Step 2

Pat the beef dry with kitchen roll.

Step 3

Apply the dry rub to the beef so the surface is thoroughly coated

Step 4

Place the beef on a metal rack in a roasting tin so there is at least 1cm between the beef and the bottom of the tin.

Step 5

Optional - cover with kitchen roll or a tea towel and place in the fridge at least overnight or up to 72 hours. This will allow the beef to dry, concentrating the flavour.

Step 6

Take the beef out of the fridge 1 hour before cooking to allow it to come up to room temperature. This will prevent overcooking.

Step 7

Preheat the oven to 100°c (fan)

Step 8

Uncover the beef and put it in the oven.

Step 9

Remove the beef when a temperature probe reads 45 °C (it will continue cooking when placed in the broth). Timing will depend on the size of the beef cut

Step 10

When the beef has nearly reached the temperature, heat a skillet on medium-high

Step 11

Lightly brush the beef with oil and sear in the skillet

Step 12

Cover with foil and allow to rest for 1 hour

Step 13

Heat a large saucepan. Add a small drizzle of neutral oil

Step 14

Quarter the onions and add to the pan on one of the cut edges. Rotate to cook the other edge once charred

Step 15

Thinly slice the ginger and carrots. They do not need to be peeled

Step 16

Add the carrot and ginger to the onions and cook for 3-5 minutes, stirring occasionally

Step 17

Crush garlic with the edge of knife blade and add to the pan

Step 18

Remove a small bunch of the coriander leaves and set aside for garnish at the end. Add the remaining coriander to the pan

Step 19

Add the spices to the bottom of the pan (push the onion, carrot, ginger, etc. aside to make space) and cook for a further 1-2 minutes

Step 20

Add the stock, fish sauce, and 700ml of water and simmer on low heat for a few hours.

Step 21

Strain the both through a fine mesh sieve and return the strained broth to the pan. Heat till simmering, salt to taste and add the onion and peppers.

Step 22

Cook for 2-3 minutes and remove from the heat

Step 23

Once rested, thinly slice the beef

Step 24

Cook the rice noodles as instructed on the packet

Step 25

Portion the noodles into bowls and ladle the broth over the noodles. Top with beef and other vegetables of choice (thinly sliced carrot, cabbage, etc.)

Step 26

Garnish each serving with the reserved coriander leaves and a lime quarter