Gluten-Free Vietnamese Beef Pho
Delicious steak and noodle soup
1 hrs 15 mins
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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600g Quality Mark scotch fillet steaks
peeled and quartered
1 thumb size piece of ginger root
2 cinnamon stick
4 whole star-anise
1 tsp garlic clove
2 tsp coriander seeds
1L Restore beef bone broth
cut into large chunks
2 tbsp fish sauce
1 tbsp brown sugar
375g rice noodles
soaked and drained
1 tsp black pepper corns, crushed
1 tsp salt
1 spring onion
For the Pho
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.
Place steak in the freezer for 40 minutes to firm up. Slice thinly and set aside to bring to room temperature.
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.
Pour broth and water into a large saucepan and bring to a boil.
Add the toasted aromatics, carrots, fish sauce, brown sugar, and salt. Add charred onions and ginger. Reduce heat and simmer uncovered for 40 minutes.
While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes.
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.
Cook noodles in boiling water for 2-3 minutes. Drain and divide the hot noodles into four bowls.