Steak with the Flavours of Pho


Australian Gourmet Traveller recipe for steak with the flavours of pho by Dan Hong.

What you will need

2 rib-eye on the bone (about 400gm each)

To serve: lemon wedges

  Seasoned pho stock 1 onion, peeled

80 gm piece ginger, smashed but in 1 piece

1.25 kg beef bones

1 pig’s trotter

250 gm beef brisket

25 spring onions

30 gm Chinese cardamom (see note)

1¼ tsp cloves

30 gm cassia bark

30 gm star anise

8 pieces (10gm each) liquorice root

1¼ tbsp caster sugar

1 tbsp konbu extract (optional; see note)

1¾ tbsp fish sauce

  Pho jus 55 gm kuzu (root starch; see note) mixed with 55ml cold water to make a thick slurry

  Hoisin nuoc cham 200 ml nuoc cham (see prawn toast with yuzu mayonnaise, coriander and mint recipe)

1½ tbsp hoisin sauce

1 tsp sriracha

  Salad ½ onion, very thinly sliced, soaked in water for 10 minutes

1 spring onion (green part only), thinly sliced

20 (½ cup) Thai basil leaves

20 (½ cup) coriander leaves

6 sawtooth coriander leaves, finely sliced (see note)

150 gm bean sprouts, blanched for 30 seconds then refreshed in iced water

1 long red chilli, thinly sliced into rounds


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