Fans of Vietnamese cuisine: get inspired in the kitchen with this Beef Pho from Pho & Bun. Andy Le’s new Soho restaurant serves up a range of traditional Vietnamese dishes, as well as a modern twist on the popular Asian steamed bun. Try the Steamed Bun Burger with a 28 day dry aged beef patty, steamed bun and a smoky mayonnaise sauce with fresh herbs and salad. Or try it with BBQ honey pork or tiger prawns.

This traditional dish requires a bit of time and patience for the broth, but expect a flavour-packed dish with rich meat, rice noodles and fresh herbs in this winter warmer.

Serves 8-10

8 litres of cold water
1 kg ox tail
3 kg beef bone
2 kg beef brisket
500g sirloin steak
600-700g dry pho noodles
50ml fish sauce
50g rock sugar (white or gold)
10g white sugar
80-100g of sea salt to taste
6 spring onions
10-12 coriander sprigs
5-6 mint sprigs
500g bean sprouts
50g Thai basil
10g red chillies
2 limes cut into 8 wedges
6 tbsp of Sriracha
6 tbsp of chilli sauce
6 tbsp hoisin sauce

Ingredients for Spice Pouch
50 cm square muslin cloth
3 large onions peeled
150g ginger
10g coriander seeds
20g star anise
20g cinnamon sticks
8 cloves
5 black cardamom pods

1. Bring a large pot of water to the boil then add the oxtail, beef bone and beef brisket to the pot. Cook all of the meat and bone to boiling point and then remove from the heat, strain all the water and wash all the meat and bone in cold water.

2. Put the beef bone and oxtail (leave the beef brisket to cook later) back to a large stock pot and add 8 litres of cold water and bring to the boil. Once this reaches boiling point, reduce the heat to a very low simmer.

3. While the stock is simmering, constantly skim any impurities off the surface but leave the fat in the stock. Cooking time required for a good stock is from 6-8 hours at a low simmering heat and do not cover the stock pot with a lid as this will make the stock cloudy.

4. While simmering the stock, prepare the spice pouch by roasting all ingredients on a baking tray in the oven at 200 degrees for 45 minutes. Use a mortar and pestle to grind all spices to small pieces and use the back of big knife to smash ginger into small pieces.

5. Add the ground spices and ginger to the muslin square and tie up tightly then put into the stock pot together with 3 whole onions.

6. After cooking the stock for 2 hours, add the beef brisket, fish sauce, salt rock sugar and white sugar to then continue to cook another 4 hours at low heat or until beef brisket is tender.

7. Meanwhile wrap the sirloin steak with cling film and place in the freezer for 2 hours then thinly slice with a sharp knife and set aside. Once the beef brisket is cooked, remove from the stock pot and let it cool down. You can also put the beef brisket into a bowl of ice cold water to cool down quicker, then thinly slice the beef brisket and set aside.

8. Once the stock has been cooked for 6 hours in total, strain the stock though fine mesh into another pan ready to bring to the boil when serving.

9. Prepare the garnish by thinly slicing spring onion and red chillies; roughly chopping coriander and mint; picking basil leaves, washing bean sprouts and then set aside. On a sauce dish, add chilli sauce and hoisin sauce then mix well for the dipping sauce.

10. Bring a large pot of water to the boil, add the dry pho noodles and cook until softened. Once the pho noodles have been cooked, strain the water and divide them into 8 to 10 serving bowls. Add to each bowl 3 to 5 slices of beef brisket and 3 to 5 slices of raw sirloin. Garnish with a table spoon of spring onion and coriander, a tea spoon of mint, a few basil leaves, a table spoon of bean sprouts and finish by pouring hot stock to cover the noodles and meat.

11. Add chilli and squeeze of lime to taste then enjoy.

Pho & Bun | Pho & Bun, 76 Shaftesbury Avenue, London W1D 6ND

In the need for the perfect sharing dish? Try Pho & Bun’s Summer Rolls with Tiger Prawns recipe.


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