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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.

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Gluten-free

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Beef,

Everyday,

Lunch,

Dinner,

Family Favourites,

Soup,

Ingredients

Beef Pho

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600g Quality Mark scotch fillet steaks

i

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2 onions

peeled and quartered

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1 thumb size piece of ginger root

thickly sliced

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2 cinnamon stick

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4 whole star-anise

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1 tsp garlic clove

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2 tsp coriander seeds

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1L Restore beef bone broth

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1L water

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2 carrots

cut into large chunks

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2 tbsp fish sauce

choose gluten-free

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1 tbsp brown sugar

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375g rice noodles

soaked and drained

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1 tsp black pepper corns, crushed

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1 tsp salt

Toppings

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bean sprout

fresh

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1 spring onion

sliced

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fresh coriander

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fresh mint

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wedges lime

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red onion

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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.

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2

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

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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.

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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.

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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.

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