Let’s get this out of the way: this is an inauthentic beef pho. It’s beef and noodles in a strong broth of Asian flavours. But pho tells you the general direction we’re heading in for this one.
Errant chillies aside, Jun’s food was fabulous, and I will definitely be giving the salmon a whirl.
The true meaning of the night was to draw attention to the speciality ingredients range. A kinda Vietnamese-style beef pho seemed a good way to get inspired by some of these. Here I’ve used some Sainsbury’s Mirin to add a dash of seasoning to this humble dish, along with dried mixed mushrooms to up the umami quotient. It’s warming and wholesome, and adaptable enough to take pretty much any meat or veg you care to throw at it.
kinda beef pho
Ingredients
- 2 litres beef stock
- 1 red onion sliced
- 3 cm piece of ginger sliced
- 2 cloves
- 1 cinnamon stick
- 2 cloves garlic peeled
- 1 teaspoon black peppercorns
- Pinch dried chillies
- 25 g pack mixed dried mushrooms
- 1 carrot peeled and thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon mirin
- 2 tablespoons fish sauce
- 2 packs of dried noodles
- 250 g sliced roast beef
- 1 lime cut into wedges
Instructions
- Add a dash of oil to a large saucepan. Over a high heat add the garlic, ginger, ginger, peppercorns, chillies and cinnamon and stir fry for a minute or two until they start to smell aromatic. Add the stock, cover and simmer for an hour.
- Meanwhile cover the dried mushrooms in boiling water and steep for the same time.
- Strain the stock and add the noodles, carrots and onions. When the noodles are tender add the oyster sauce, mirin, fish sauce and beef. Simmer for a couple of minutes until everything is piping hot and serve, with lime wedges on the side to each to add fresh zing.
One reply on “kinda beef pho”
Was lovely evening, really liked being able to properly taste each dish too. I’d forgotten about you crying after the chilli! !