Discover the bold, comforting flavors of Vietnamese steak pho—a light yet satisfying noodle soup with thinly sliced beef, fresh herbs, and an aromatic broth we've perfected through years of home cooking Asian classics.
Ingredients
Light main course for 4 persons
Preparation
Slice the ginger, chop the spring onions into pieces, and shred the Chinese cabbage into thin strips. Heat the stock in a pot, then add the ginger, white parts of the spring onions, fish sauce (or anchovies), sugar, spices, and Chinese cabbage. Simmer gently for 10 minutes to build deep flavor. Meanwhile, season the steak generously with salt and pepper. Heat the rice germ oil in a skillet or on the grill, and sear the steak for 2 minutes per side until nicely browned. Cover and let it rest, then slice into thin strips against the grain.
Pick the leaves from the mint sprigs, coarsely chop the coriander, slice the red pepper into thin rings, and cut one lime into wedges. Stir the rice noodles into the hot, fragrant broth to warm through. Divide the noodles and broth among four bowls. Top with mint leaves, chopped coriander, pepper rings, lime wedges, green parts of the spring onions, and the sliced steak. Squeeze the juice from the remaining lime over each bowl. Serve immediately for the best experience.
Photography: Aiala Hernando | Styling: Cyn Ferdinandus | Food Styling: Bart Stuart
