Highland Beef Pho with Sea Spaghetti

I’ve adapted the classic Vietnamese broth, pho, to give slices of tasty, tender Highland beef a moment of glory. I use the Highland beef fillet from Rothiemurchus as I know the cattle are cared for and live outside all year round ensuring a slow-maturing succulent meat. A good, strong-flavoured stock forms the foundation of the broth, which, combined with seasonal vegetables, sea spaghetti instead of noodles and garnished with microgreens from