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THAI PHO

  • Beef
Time50 Minutes Time2 TimeAsian
THAI PHO

A blend of Vietnamese pho and Thai aromatics, this fragrant soup will transport you straight to an Asian street food market. Our advice is to get ahead and make the broth in the morning so our Thai seasoning can work its magic as you go about your day. All that’s left to do is prep the noodles, protein and toppings when you’re ready to eat…

ingredients

For the Broth:

  • 1 large onion, halved
  • 3 garlic cloves, crushed
  • 2 tbsp Thai seasoning
  • 450g chicken broth 
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar 
  •  2 tbsp lime juice 

For the Pho:

  • 200g rice noodles 
  • 200g beef (such as sirloin or brisket) sprinkled with Thai seasoning
  • 1 Pak Choi, sliced through the middle
  • 1 chilli, sliced
  • Fresh coriander
  • Lime wedges
  • Spring onions

Buy the items

Rub You Long Time - Thai Rub
Rub You Long Time - Thai Seasoning
195g £8.99
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Directions

  1. In a large pot over medium heat, dry roast the onion cut side down, until it develops a deep brown char. This adds a smoky flavour to the broth.
  2. Drizzle over some oil and add the garlic, stir frying until fragrant, then add the seasoning and stir fry a bit more before pouring in the broth.
  3. Stir in the fish sauce, soy sauce and sugar. Bring to a boil, then reduce the heat and let it simmer for around 30 minutes to allow the flavours to develop.Squeeze over the lime and let it sit on the hob until ready to eat.
  4. In a separate pot, cook the rice noodles, then drain and rinse with cold water to prevent sticking.
  5. Sear the outside of the seasoned beef, then cut into thin strips.
  6. Lightly steam or pan fry the Pak Choi. 
  7. Divide the cooked noodles into bowls. Arrange the beef slices on top of the noodles, add any additional toppings, then spoon over the hot broth. Garnish with lime wedges, green chilli and spring onions.

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