Vietnamese Pho with Beef Skirt
Servings Prep Time
2 10minutes
Cook Time
20minutes
Servings Prep Time
2 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Add the pork stock to a pan with the whole spices, ginger and trimmings from the spring onions. Bring to the boil and let simmer very gently for about 15 minutes with a lid on to infuse the flavours
  2. Soak the rice noodles in cold water for at least 10 minutes
  3. Meanwhile, slice the beef thinly across the grain
  4. Prepare your vegetables, they can be added to the phở when it’s in the bowl for maximum freshness
  5. When the pho is ready, pass it through a sieve and adjust the seasoning with soy sauce, fish sauce and lime juice to taste. Then pour into serving bowls
  6. Add the beef and let it cook for a couple of minutes. The pho should be cooling to about the right temperature to cook the beef to medium rare (around 55°C). Then add the spring onions, bok choy, herbs and noodles and enjoy
Recipe Notes

Slicing across the grain: Muscles are made up of many fibres in bundles running in the same direction. They give the meat texture and bite but can be tenderised by slow-cooking which breaks down the collagen holding them together, or by mincing or pummelling with a tenderising mallet. Another option is to slice across the muscle fibres to break the long strands leaving you with tender slices. Have a look for the fibres in the meat and slice horizontally across them.

If you can make your own stock you will get the best results but there is a cheat that works almost as well. Pick up a packet of beef flavour instant noodles from an asian supermarket and use the powder that comes with it to make a stock with boiling water. Then just add the noodles and fresh ingredients to turn it into something more special.