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

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)

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

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Ingredients

Seasoned Pho Stock

Method

Seasoned Pho Stock

Pho Jus

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