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Beef Pho With Osso Bucco

Pho with osso bucco 1.jpg

Homemade pho is the best ugh that first taste of the broth utter perfection!

I chose to leave the raw meat out cause I'm happy just with the slow cooked beef, I always add more broth as I go too

 

Phoking delicious!

This recipe makes enough for 2 large serves.

 

Roasting ingredients

2 pieces of Osso Bucco or chuck steak

3 beef soup bones

1 garlic bulb cut in half

1 knob ginger sliced

1 brown onion cut in half

 

Place these ingredients on a baking tray, spray with a small amount of oil and season with salt and pepper. Bake on 180 degrees Celsius for 45 minutes or until get some nice colour and flavour developing.

 

Aromatics

 

3 star anise

1 teaspoon fennel seeds

1 cinnamon stick

6 green cardamom pods

Freshly cracked black pepper to taste

1/2 teaspoon Sea salt

2 spring onion whole

 

If you can't find any of the aromatics just leave them out.

 

Add the roasted ingredients into a large stock pot with the aromatics and the spring onion, cover with water. Bring to a simmer and turn down to the lowest heat to very gently simmer away for 3 hours.

If you boil the stock on a high heat the stock will go cloudy, we want it to be nice and clear so just let it simmer on a low heat.

Once the 3 hours is up remove all the bones and meat then strain the stock. Remove all the meat off the bone and set aside for later, discard the aromatics and spring onion.

Add the strained stock back to your stock pot and place back on a low heat to keep warm.

 

Prepare the noodles

 

2 portions Rice noodles

Few drops sesame oil

 

Place 2 portions of rice noodles into boiling water for 4-6 minutes or until cooked.

Drain noodles and coat in a little sesame oil and then divide amongst 2 large serving bowls and set aside whilst you prepare the garnishes.

 

Garnishes

 

Freshly chopped spring onion

Fresh basil and mint leaves

Fresh red chilli

Fresh bean shoots

Fresh lime wedges

Fresh sliced brown or red onion

Few tablespoons of fish sauce to season broth

Sea salt and pepper

 

To serve first make sure you have seasoned your broth with a few tablespoons of fish sauce, sea salt and pepper. Be generous the salt really brings out the flavour of the broth. Now make sure your broth is boiling hot. Add some of the cooked beef meat over top of the cooked rice noodles we set aside earlier. Ladle over the boiling hot stock then add the garnishes, fresh herbs, chilli, lime juice, spring onion, bean shoots, raw onion and serve immediately!.

 

 

 

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