16 Aug

LeaderBrand Beef Pho

Serves 4


Char the onions on a baking tray under the grill on a high heat, about 5 minutes each side. When the onions show charred spots remove from the oven and rinse to remove any overly burnt bits.

In a large soup pot, dry roast the cinnamon, star anise and coriander seeds over a medium-low heat until fragrant and toasted, about 1-2 minutes. Stir frequently to avoid burning.

Once toasted add to the spices the broth (or stock), charred onions, ginger, garlic, five spice, sugar, soy sauce and fish sauce. Bring to the boil and then turn the heat down and simmer for 30 minutes.

While the broth is simmering, pop the sirloin steak in the freezer for 10 minutes to make it easier to slice thinly. It shouldn’t be frozen, just firm. Use a sharp knife to very thinly slice the steak across the grain. Keep covered.

Cook the noodles as per packet instructions and drain and divide into four bowls. Divide the steak slices into the bowls and arrange the slices in a single layer so they cook easily. Divide the kale, sprouts, and spring onions between the bowls.

Once the broth has simmered for 30 minutes, strain it to remove cinnamon, coriander seeds and star anise and while it is still very hot ladle it over the four bowls.

Top with chilli, herbs and lime wedges.