Vietnamese Style Lazy Beef Pho
4
peopleServes
10
minutesPreparation Time
15
minutesCooking Time
Ingredients
- 1 x 25 g sachet McCormick Street Food Seasoning Vietnamese
- 2 (120 – 140 g) beef steak, at room temp. for 30 min
- 2 Lt water
- 1 beef stock cube
- 2 ½ tbsp (50 mL) fish sauce
- 2 ½ tbsp (50 mL) soy sauce
- ½ tbsp (10 mL) neutral oil
- 300 g flat rice noodles
- 2 small limes, juice only
- 2 cups bean sprouts
- ½ bunch coriander, washed & ends trimmed
- ½ bunch Vietnamese mint, washed & ends trimmed
- 2 spring onion stalks, sliced thin
- 1 long red chilli, sliced thin
- ⅓ cup fried shallots
- Lime wedges, to serve
Directions
- Remove ½ tablespoon of seasoning and use to coat steaks on both sides, set aside. In a medium sized pot, place remaining seasoning with water, stock cube, fish and soy sauce. Stir to combine and bring to a low rolling boil over MEDIUM-HIGH heat for 10 minutes.
- Meanwhile, heat oil in a pan or on the flat side of a BBQ over MEDIUM-HIGH heat. Cook steaks to your liking. Transfer to a plate to rest before slicing.
- Whilst steak is resting, add rice noodles to pho and bring to the boil. Cook for 3-5 minutes or until noodles are soft. Once noodles are ready, remove from heat and add lime juice to pho. Stir to combine.
- Slice steak in thin strips and mix with juices from resting.
- Evenly divide pho and noodles amongst soup bowls. Top with bean sprouts, herbs, spring onion, chilli and fried shallots. Then top with sliced steak, evenly dividing amongst bowls. Serve with fresh lime wedges.
Recipe Tip
• We used scotch fillet steaks. We recommend cooking your steak medium-rare – about 2 minutes each side for a 2 cm-thick steak.
• Add as much or as little as you like of each topping!
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