favourite

Gluten-Free Vietnamese Beef Pho

Delicious steak and noodle soup

4

Serves

1 hrs

Prep Time

1 hrs 15 mins

Cook Time

Bunny Eats Design

Recipe author

Bunny Eats Design

This recipe is a gluten-free version of Pho Bo, the iconic Vietnamese Beef Noodle Soup. This soup is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait.

Recipe courtesy of Greenlea Butcher Shop.

This recipe is a gluten-free version of Pho Bo, the iconic Vietnamese Beef Noodle Soup. This soup is quintessential comfort food and one of the most well-known dishes to come out of Vietnam. Making pho noodle soup takes a little time but it's well worth the wait. Recipe courtesy of Greenlea Butcher Shop.

Rate this recipe

Share

Gluten free

tag

Beef,

Everyday,

Lunch,

Dinner,

Family Favourites,

Soup,

Ingredients

Beef Pho

arrow

600g Quality Mark scotch fillet steaks

i

arrow

2 onions

peeled and quartered

arrow

1 thumb size piece of ginger root

thickly sliced

arrow

2 cinnamon stick

arrow

4 whole star-anise

arrow

1 tsp garlic clove

arrow

2 tsp coriander seeds

arrow

1L Beef bone broth

arrow

1L water

arrow

2 carrots

cut into large chunks

arrow

2 tbsp fish sauce

choose gluten-free

arrow

1 tbsp brown sugar

arrow

375g rice noodles

soaked and drained

arrow

1 tsp black pepper corns, crushed

arrow

1 tsp salt

Toppings

arrow

bean sprout

fresh

arrow

1 spring onion

sliced

arrow

fresh coriander

arrow

fresh mint

arrow

lime

wedges

arrow

red onions

arrow

Sriracha sauce

Method

For the Pho

To serve

1

Turn on oven to broil/grill at max setting. Place oven rack high inside the oven. Line a tray with foil and arrange onion and ginger in 1 layer. Broil for 20 to 30 minutes until charred in some spots.

clock

Start Timer

2

Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.

clock

Start Timer

3

While that is happening, place cinnamon, star anise, coriander seeds, peppercorns and cloves in a dry frying pan and toast on medium heat, stirring frequently, for 3 minutes until fragrant.

clock

Start Timer

4

Pour broth and water into a large saucepan and bring to a boil.

5

Add the toasted aromatics, carrots, fish sauce, brown sugar, and salt. Add charred onions and ginger. Reduce heat and simmer uncovered for 40 minutes.

clock

Start Timer

6

While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes.

7

Using a mesh strainer or slotted spoon, remove and discard the solid ingredients from the broth. Season to taste. Turn the heat up and bring the broth to a rolling boil.

8

Cook noodles in boiling water for 2-3 minutes. Drain and divide the hot noodles into four bowls.

clock

Start Timer

Related recipes

Back to all recipes

quick-view
favourite

1 hrs prep |

1 hrs 15 mins cook

Gluten-Free Vietnamese Beef Pho

quick-view
favourite

15 mins prep |

30 mins cook

Kerala-Style Beef Curry with Peas Pilaf

quick-view
favourite

20 mins prep |

1 hrs 5 mins cook

Gluten-free mustard and garlic crust roast beef