Steak with the Flavours of Pho


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


Seasoned Pho Stock

  • 500 ml (17 fl oz/2 cups) pho broth (Essentials)
  • teaspoons salt
  • tablespoons caster (superfine) sugar
  • 1 tablespoon kombu extract (optional)
  • tablespoons fish sauce

Pho Jus

  • 500 ml (17 fl oz/2 cups) seasoned pho stock
  • 100 g ( oz) kuzu (root starch) mixed with 100 ml ( fl oz) water to make a thick slurry

Hoisin Nuoc Cham

  • 200 ml (7 fl oz) nuoc cham (Essentials)
  • tablespoons hoisin sauce
  • 1 teaspoon Sriracha

The Steak

  • 2 × 400 g (14 oz) rib eye on the bone


  • ½ brown onion, very thinly sliced, soaked in water for 10 minutes
  • 1 spring onion (scallion), green part only, thinly sliced
  • 20 Thai basil leaves
  • 20 coriander (cilantro) leaves
  • 6 sawtooth coriander (cilantro) leaves, finely shredded
  • 150 g ( oz) bean sprouts, blanched for 30 seconds then refreshed in iced water
  • 1 long red chilli, thinly sliced into rounds
  • lemon wedges, to serve


Seasoned Pho Stock

Combine all the ingredients in a bowl, stirring until the sugar dissolves.

Pho Jus

Bring the seasoned pho stock to the boil in a saucepan. Slowly add the slurry in a thin stream, whisking constantly. Stop adding the slurry when you reach an unctuous, saucy consistency (you will not need to add all the starch). Cover, set aside and keep warm.

Hoisin Nuoc Cham

Mix all the ingredients together in a bowl until well combined, then season to taste with salt and pepper.

The Steak

Season and grill the steaks in a frying pan or on a chargrill on high to your preferred degree of doneness (rare to medium is best in my opinion). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

To Serve

Combine the onions, spring onions, herbs, bean sprouts and chilli and drizzle with some of the hoisin nuoc cham. Cut the meat into 1 cm (½ inch) slices and arrange on a serving plate. Put the bones on the plate too. Spoon the pho jus over the meat, then top with the salad. Serve with lemon wedges and extra pho juice on the side.