Pulled Beef and Asian Pho

Pulled Beef and Asian Pho

Considered by many as the national dish of Vietnam, beef pho is a deeply savoury, warmly spiced beef broth laced with tasty rice noodles and served with a variety of fresh herbs, chillies, bean sprouts and mangetout, and garnished with lime wedges. Our recipe uses shredded beef to create a truly authentic Asian dish that is ready in 30 minutes and is an ideal warming dish on autumn and winter menus.
  • 0:30 TIME
  • 10 portions

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View our range of short videos to see the dish being created and how you can use our CHEF® Liquid Concentrates in the same way as a bouillon or seasoning. They’ll help you add more flavour at any stage from pre-cooking to plating.

Pulled Beef and Asian Pho

Pulled Beef and Asian Pho Recipe Using Liquid Concentrates

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INGREDIENTS

15g fresh ginger

200g onions 

15g CHEF® Beef Liquid Concentrate

27g CHEF® Asian Liquid Concentrate

2 litres water

10ml soya sauce 

5ml fish sauce

100g carrots, peeled and julienne

200g sirloin steak

300g dried rice noodles 

150g spring onions

30g chilli pepper (Thai bird, serrano, or jalapeño) 

2 limes

100g mangetout, julienne

75g beansprouts

20g fresh coriander or basil

Optional: 20ml hot sauce

METHOD

Prep Time: 20 minutes. Cooking Time: 10 minutes.

  1. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length. Using tongs, chargrill the onions and ginger on all sides over high heat.
  2. Make the broth by combining the CHEF Beef Liquid Concentrate and CHEF Asian Liquid Concentrate and water. Combine the broth, soya sauce, fish sauce, chopped carrots, and the charred onions and ginger. Bring to boil and simmer for 1 minute.
  3. Slice the beef across the grain, slices no thicker than 1/4 inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
  4. Bring a pan of water to a boil, cook the noodles according to package instructions. Strain the noodles and refresh. Divide between bowls immediately if serving straight away or toss in olive oil to stop from sticking together.
  5. Thinly slice the spring onions and the chilli pepper. Cut the limes into wedges. Place the bean sprouts, chillies and mangetout into the serving dish with the cooked noodles. Top with a few slices of the raw beef and the roughly chopped herbs.
  6. Ladle the hot broth into each bowl, pouring it evenly over the beef in order to cook it. Top with the lime wedge.
  7. Serve with the optional hot sauce on the side.

CHEF'S TIP

Although this contains Beef, just by changing the Beef concentrate to the Vegetable & removing the meat you have a very simple & tasty vegetarian dish to make anyone feel special. Use the same base as vegetarian but add prawns for the extra touch of indulgence.

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