20 Minutes Authentic Vietnamese Beef Pho
- erinna Chng
- 1 day ago
- 1 min read
Pho (pronounced as Fuh) is a Vietnamese “Kway Teow” Soup with flat rice noodle, swimming in a bowl of rich and flavourful broth that is traditionally brewed for hours with spices and herbs.
I’m a fan of Vietnamese Pho and will had it every week during my 4 years in Melbourne, Australia – a city flooded with Authentic Vietnamese Café. Back in Singapore, there are not much Authentic ones near me and cooking it is an hassle because traditionally, it requires hours of simmering the stock until the bone marrow breaks down and broth to become robust in flavour.
Until 1 fine day….
This recipe only requires 15 minutes of simmering the broth, with another 10 to 15 minutes of preparation and blanching of noodles & beef. Feel free to substitute the beef stock and sliced beef with chicken stock and sliced chicken.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Making the Beef Broth
In a saucepan, add in all the ingredients for the broth and bring it to boil
After boil, lower the heat and allow it to simmer for 15 minutes
Add in the seasoning and taste. Add more fish sauce if required
Blanching the noodles and beef
In the same simmering broth, blanch the fresh flat rice noodles in a sieve for about 20 sec. For dried rice noodle stick, cook as per packaging instruction in a separate pot of boiling water
Remove the noodle from the broth and divide into individual serving bowls
Blanch the sliced beef in the beef broth for 10 sec or until the desired doneness in a sieve
Remove it from the broth and place it on top of the noodles in the serving bowl
Assembling and Serving
Scoop a generous amount of broth and pour it over the beef and noodle
Garnish with sprinkle of chopped spring onions and sliced cut chili padi (Optional)
Serve with bowl of piping hot noodle with a place of Herbs and vegetable plate on the side. *If cooked beansprout is preferred than raw beansprout, blanch the beansprout in a separate pot of boiling water and not in the broth
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
15 Minutes Authentic Vietnamese Beef Pho
Head Chef
eckitchensg
Servings :
2 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
20 min
Rest Time
0 min
Total Time
30 min
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