Inspired by his South East Asian travels Head Chef Daryll Taylor shares this inspired dish
The star of our Cookery School programme this month has been our 'Inspired Vietnam' Masterclass, Pho is an aromatic noodle broth laden with fresh herbs and lifted by the freshness of lime. Its perfect chilli heat delivers warmth on a frosty November day and is delicious at any time, once tried it is guaranteed to become a staple in your recipe repertoire. We used very small Asian limes and Thai basil which are a little unusual but there are a wealth of Asian supermarkets online and in our larger towns where they can be sourced; alternatively simply use what you can find in your grocers - the more fragrant the better.
- Beef Stock
- 2.25kg beef bones
- 6l water
- 750g beef, cut into 2 pieces
- 2 onions, peeled and lightly roasted
- 6cm ginger, lightly roasted
- 80ml fish sauce
- 3 tbsp sugar
- 8 – 10 star anises, lightly roasted
- 6 cloves, lightly roasted
- 1 tsp salt
- Noodle Soup
- 450g flat white rice noodles, soaked in
- tepid water, boiled for a few minutes
- and drained
- 150g beef (served raw – put in freezer
- 1 hour before use, wafer thin slices
- bean sprouts
- Thai basil
- Chilli, sliced
- ½ onion, cut into very thin strips
- 1 lime, in small sections
- Freshly ground black pepper
- Rinse the beef bones, simmer them in the water with the pieces of beef, roasted onion, ginger, fish sauce and sugar.
- After 40 minutes remove one piece of beef from the stock; if necessary dip it into cold water for 10 minutes, then let it drain and cut into fine strips.
- After 90 minutes add the star anise and the cloves and leave it to simmer for 30 minutes.
- Strain the stock and put the beef bones and the piece of beef back in the stock. Finish off with salt.
- Soak the noodles for 30 minutes in cold water until they are soft and drain.
- Bring the beef stock to the boil.
- Bring a very large pan of water to the boil and when you are ready to serve, take one portion of noodles and dip it into the water for 30 seconds. Drain them, place in a serving bowl and serve immediately.
- Put a few slices of the beef that was cooked in the stock and a few slices of raw beef on top.
- Spoon three times as much boiling stock onto the hot noodles and garnish with bean sprouts, coriander, Thai basil, chilli, onion, lime sections and freshly ground black pepper.