Megan’s Mum’s Pho Noodle Soup
Prep time | 20 minutes
Cook time | 7 hours 5 minutes
Meat | Beef
Cut | Sirloin
Serves | 4
- 0.5kg of OBE Organic striploin, thinly sliced
- 1.8 kgs of Beef soup bones
- 1 Onionin (unpeeled and cut in half)
- 5 Slices of fresh ginger
- 1 Tablespoon of salt
- 2 Pods of star anise
- 2 ½ Tablespoons of fish sauce
- 3.7 Litres of water
- 1 Packet of dried rice noodles
- ½ Cup of chopped coriander
- 1 Tablespoon of chopped green onion
- 1 ½ Cups of bean sprouts
- 1 Bunch of Thai basil
- 1 Lime (cut into 4 wedges)
- ¼ Cup of hoisin sauce
- ¼ Cup of sriracha (optional)
- Baking paper
- Large cooking pot
- Large bowl
- Preheat the oven to 220 degrees C
- Place the beef bones onto the baking sheet and roast in the preheated oven until caramelised and browned. This process usually takes about 1 hour.
- Place onion halves onto a second lined baking tray and roast until blackened and soft, this process should approximately take 45 minutes.
- Once both the bones and onion are roasted, they should be transferred into a large cooking pot. Ginger, salt, star anise, fish sauce and water should be then added into the same pot until brought to a boil. Reduce heat to low and allow to simmer for 6 – 10 hours. Strain broth into a saucepan and set aside.
- Fill a bow of room temperature water then place rice noodles in and let soak for 1 hour. Drain noodles once completed.
- Bring a large pot of water to a boil then cook the noodles for about 1 – 1.5 minutes. Drain the water out once noodles are cooked.
- Heat up beef broth by bringing it to a simmer.
- Divide the cooked noodles into 4 serving bowls, top with raw thinly sliced OBE organic sirloin, coriander and green onion. Ladle hot broth over the top, making sure to submerge the raw beef in order to allow it to partially cook.
- Serve with bean sprouts, Thai basil, lime juice, hoisin sauce and sriracha for an optional spice.