This Vietnamese Beef Pho recipe by Annabel Langbein Free Range in the City ( see link above from “my little chequered kitchen”) is delicious, not exactly the same flavour profile because we used TM homemade chicken stock instead of beef stock. But the heroes of the dish are the ginger, spices, huge amount of coriander and the melting sirloin just cooked as the broth is poured over the finely sliced strips. Here is the recipe adapted for thermomix. Also included a recipe from the recipe community which was used as a base to convert the Annabel Langbein recipe.
Quick and Easy Beef Pho (serves 2)
- 100g dried rice vermicelli (glass noodles) or fresh rice noodles
- 1 1/2 litre beef stock
- 1 1/2 tbsp fish sauce
- 1/2 tsp Chinese five spice mix
- pinch of ground cloves
- 1 tbsp grated fresh ginger
- 1 small red chilli, deseeded and finely chopped
- 1 kaffir lime leaf (used two dried leaves)
- 8 button mushrooms, thinly sliced
- 1 stalk lemongrass, bruised ( used a 1/2 tsp from jar)
- 100-150g beef (used sirloin sliced as thinly as possible across the grain
- 2 spring onions, sliced into thin strips or matchsticks (julienne)
- 1 medium carrot, sliced into thin strips or matchsticks (julienne)
- handful of mung beans (used lettuce)
- 1 lime, cut in half
to serve …
- coriander leaves
- Add ginger to TM bowl, chop 3 sec, speed 7.
- Add beef stock, fish sauce, five spice, cloves, chilli, kafir lime leaf , lemon grass to TM bowl , cook 20min, Varoma temp, reverse speed 2. ( until boiling)
- While broth is coming to boil, prepare other ingredients. ie Pop fresh rice noodles or vermicelli noodles into a bowl and cover with boiling water, finely slice steak, julienne carrots to matchsticks , slice spring onions, slice mushrooms or other vegetables you would like to use.
- Place vegetables into serving bowls, drain noodles and divide into the serving bowls , place beef strips on top.
- Ladle boiling stock over the beef and noodles. Top with spring onion and coriander, squeeze of lime and a sprinkle of peanuts.
Simple, fresh, light and warming. The steak is divine like this! Must get onto making the TM beef stock.