Steak with the Flavours of Pho from Mr Hong by Dan Hong and Melissa Leong

Name: Steak with the Flavours of Pho from Mr Hong by Dan Hong and Melissa Leong
Ingredients: 6 sawtooth coriander (cilantro) leaves, finely shredded; 100 g (3½ oz) kuzu (root starch) mixed with 100 ml (3½ fl oz) water to make a thick slurry; 20 Thai basil leaves; 1 spring onion (scallion), green part only, thinly sliced; 20 coriander (cilantro) leaves; 1½ teaspoons salt; ½ brown onion, very thinly sliced, soaked in water for 10 minutes; lemon wedges, to serve; 500 ml (17 fl oz/2 cups) pho broth (Essentials); 2 × 400 g (14 oz) rib eye on the bone; 150 g (5½ oz) bean sprouts, blanched for 30 seconds then refreshed in iced water; 1 teaspoon Sriracha; 1 long red chilli, thinly sliced into rounds; 1½ tablespoons hoisin sauce; 1¼ tablespoons caster (superfine) sugar; 1 tablespoon kombu extract (optional); 1¾ tablespoons fish sauce; 200 ml (7 fl oz) nuoc cham (Essentials)

app.ckbk.com

Seasoned Pho Stock Combine all the ingredients in a bowl, stirring until the sugar dissolves. Pho Jus Bring the seasoned pho stock to the boil in a saucepan. Slowly add the slurry in a thin strea...

View Original

Share this recipe:

Ingredients

6 sawtooth coriander (cilantro) leaves, finely shredded
100 g (3½ oz) kuzu (root starch) mixed with 100 ml (3½ fl oz) water to make a thick slurry
20 Thai basil leaves
1 spring onion (scallion), green part only, thinly sliced
20 coriander (cilantro) leaves
1½ teaspoons salt
½ brown onion, very thinly sliced, soaked in water for 10 minutes
lemon wedges, to serve
500 ml (17 fl oz/2 cups) pho broth (Essentials)
2 × 400 g (14 oz) rib eye on the bone
150 g (5½ oz) bean sprouts, blanched for 30 seconds then refreshed in iced water
1 teaspoon Sriracha
1 long red chilli, thinly sliced into rounds
1½ tablespoons hoisin sauce
1¼ tablespoons caster (superfine) sugar
1 tablespoon kombu extract (optional)
1¾ tablespoons fish sauce
200 ml (7 fl oz) nuoc cham (Essentials)