Enjoy a delicious bowl of Beef Pho with tender chuck roast and rich marrow. This quick and easy recipe takes just 20 minutes, perfect for a comforting meal any night.
20 mins
Serves
4
Medium
Asian
Ingredients
- {'group': 'Main', 'item': '450g chuck roast, cooked and chilled'}
- {'group': 'Main', 'item': 'marrow from pho broth'}
- {'group': 'Main', 'item': '225g rice noodles, uncooked'}
- {'group': 'Garnish', 'item': '1 large sweet onion, thinly sliced'}
- {'group': 'Garnish', 'item': 'handful of Thai basil leaves'}
- {'group': 'Garnish', 'item': 'handful of cilantro'}
- {'group': 'Garnish', 'item': 'handful of mint leaves (optional)'}
- {'group': 'Garnish', 'item': '2 limes, halved'}
- {'group': 'For Serving', 'item': 'chili sauce'}
- {'group': 'For Serving', 'item': 'hoisin sauce'}
Preparation
- Thinly slice the chilled chuck roast.
- Slice the sweet onion and prepare the herbs by picking the leaves from the stems.
- Halve the limes.
Cooking
- Bring the pho broth to a boil.
- In a separate pot, cook the rice noodles according to package instructions, then rinse under warm water.
Plating & Serving
- Divide the cooked noodles among four bowls.
- Add slices of raw flank steak, cooked chuck roast, and marrow.
- Pour the boiling broth over the contents of each bowl.
- Top with sliced onions, Thai basil, cilantro, mint leaves, and lime halves.
- Serve with chili sauce and hoisin sauce on the side.
Notes
If Thai basil is unavailable, regular basil can be used as a substitute.
Suggested Sides
spring rolls
steamed vegetables
Recipe Details
