Nothing beats a bowl of steaming hot pho on a cold winter day and whilst I usually love spending time preparing the stock for the soup from scratch, sometimes you just have a major craving and not much time to satisfy it. It was one of those days last week and so I turned to the trusty Borough Broth Co to create a quick 'cheat' version. Their Beef Broth is organic and free from additives and makes a great base for a whole host of recipes. Check out their website for more recipe inspiration.
INGREDIENTS - Serves 1
300ml good quality beef stock (or 1 Pouch Borough Broth Co Beef Broth)
2 star anise
1 small thumb of ginger - peeled and cut into matchsticks
1 small head of Pak Choy
1 spring onion - sliced on the diagonal
50g bean sprouts
1 red chilli - deseeded and finely sliced
some sprigs of fresh coriander
80g beef fillet
50g flat rice noodles (or substitute for protein noodles)
1 tbsp soy sauce
1 clove of garlic - crushed
1 tsp toasted sesame oil
Juice of ½ lime
Heat the beef broth gently in a pan with the star anise.
Meanwhile, marinate the beef fillet in the soy sauce and garlic.
Cook or soak the noodles according to the instructions – each brand is different. I used Oomin protein noodles for an extra protein hit.
Heat a frying pan and sear the beef fillet until it is browned on the outside but still pink and tender inside. Allow to rest.
Meantime, wilt the Pak choy in the same pan.
Heat the stock up until almost boiling and then pour into your serving bowl.
Add the Pak choy, noodles and ginger matchsticks.
Slice the beef and arrange on the broth.
Garnish with the bean sprouts, chilli, coriander, spring onions and drizzle with sesame oil and lime juice.