Steak with the Flavours of Pho

Name: Steak with the Flavours of Pho
Yield: Serves 3–4
Cuisine: Vietnam
Ingredients: 1 long red chilli, thinly sliced into rounds; 100 g (3½ oz) kuzu (root starch) mixed with 100 ml (3½ fl oz) water to make a thick slurry; ½ brown onion, very thinly sliced, soaked in water for 10 minutes; 1½ tablespoons hoisin sauce; 20 coriander (cilantro) leaves; 1 spring onion (scallion), green part only, thinly sliced; 2 × 400 g (14 oz) rib eye on the bone; 1 teaspoon Sriracha; 150 g (5½ oz) bean sprouts, blanched for 30 seconds then refreshed in iced water; 200 ml (7 fl oz) nuoc cham (Essentials); 1 tablespoon kombu extract (optional); 1¾ tablespoons fish sauce; 6 sawtooth coriander (cilantro) leaves, finely shredded; 1½ teaspoons salt; 1¼ tablespoons caster (superfine) sugar; lemon wedges, to serve; 20 Thai basil leaves; 500 ml (17 fl oz/2 cups) pho broth (Essentials)

Preparation info

Serves
3–4

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Ingredients

Seasoned Pho Stock

500 ml (17 fl oz/2 cups) pho broth (Essentials)

Asia
Vietnam
Starter
Fish course
Pescatarian
Spicy

Method

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 consist