Left over roast beef pho
Remember my pan roast rib of beef? Well this is a follow up with the left overs, totally different and absolutely delicious.
First of all, a word of warning, pho's pretty much the national dish of Vietnam and people get very, very passionate about it! This is my version using beef left overs, it's loosely based around a traditional pho recipe but is in no way authentic or definitive, it's just a lovely aromatic beef noodle soup.
Once again amenable to tweaks, add some vegetables if you like, mix in some mint or thai basil with the coriander, add more or less chilli and lime etc etc.
- Left over roast beef bones (you may supplement with other left over bones as I have with a smoked ham bone in the picture)
- 2 onions
- 10cm piece of ginger
- 3 star anise
- 4 cloves
- 1/2 cinammon stick
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- Large bunch of coriander
- 1 pack of wide flat rice noodles
- A few slices per portion of left over rare roast beef
- 2 red chillies
- 1 bunch of spring onions
- 1 lime
Level of difficulty Average
Preparation time 10mins
Cooking time 240mins
Cost Average budget
Under a grill or over a naked flame blacken the onions and ginger whilst still in their skins.
After around 10 minutes when the skins are charred and the ginger and onions are soft, scrape away the blackened skins and add the now soft aromatics to a large stock pan with the bones, star anise, cloves, cinnamon, sugar and fish sauce. Top up with 3 litres of water.
Bring the stock pan to the boil and simmer very gently for at least 90 minutes and up to 6 hours, skim any scum that forms on the surface.
Taste the broth and adjust the seasoning adding fish sauce, salt or sugar as required, it should taste a little over seasoned as you're relying on this broth seasoning all of the other ingredients.
Cook the noodles as per packet instructions (usually soak in cold water for a few minutes and then boil for a few more).
Add noodles to each bowl and top with coriander, chopped spring onions, chilli and very thin slices of rare beef.
Strain the broth and ladle over the assembled other ingredients it should just cover them all, serve with a wedge of lime.
The assembly of each bowl can be done entirely to taste, as can the seasoning etc. This is a firm favourite in our house and really does feel like a lovely warm hug in a bowl.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.