the Breville Test Kitchen

Slow Cooked Beef Pho

Name: Slow Cooked Beef Pho
Cook time: 1800 s
Total time: 17100 s
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil; 1.4 kg beef short ribs; 2 yellow onions - coarsely chopped; 80 g fresh ginger - sliced; 1 head of garlic - cut in half; 3 cinnamon sticks; 3 star anise; 1 bunch (85 g) cilantro - stems and roots (if attached) and leaves separated; 2 quarts (2 liters) chicken stock; 2 cups (480 ml) water; 3 tbsp (45 g) hoisin sauce; 3 tbsp fish sauce - plus extra to season; 1 tbsp white sugar; 350 g beef tenderloin; 225 g thin rice noodles; ½ white onion - thinly sliced; 140 g bean sprouts; Lime - to serve; Red chili - thinly sliced to serve

This quintessential pho starts with a beautifully cooked broth, cooked low and slow for an incredibly rich and aromatic base. The hot broth is ladled over the thinly sliced beef just before serving so it remains nice and tender.

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4 hrs 45 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

1 tbsp vegetable oil
1.4 kg beef short ribs
2 yellow onions
coarsely chopped
80 g fresh ginger
sliced
1 head of garlic
cut in half
3 cinnamon sticks
3 star anise
1 bunch (85 g) cilantro
stems and roots (if attached) and leaves separated
2 quarts (2 liters) chicken stock
2 cups (480 ml) water
3 tbsp (45 g) hoisin sauce
3 tbsp fish sauce
plus extra to season
1 tbsp white sugar
350 g beef tenderloin
225 g thin rice noodles
½ white onion
thinly sliced
140 g bean sprouts
Lime
to serve
Red chili
thinly sliced to serve

Instructions

1
Place a 5.3 liters (26cm) Dutch oven over high heat, once hot, add the oil and ribs and cook until well browned all over. This gives the stock a richer flavor. Remove and set aside.
2
Cook, stirring occasionally for 4 minutes, or until starting to color. Meanwhile, preheat the oven.
3
Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat. Meanwhile, continue to the next step.
4
Add the cinnamon, star anise and cilantro stems and roots. Return the ribs and add the stock, water, hoisin sauce, fish sauce and sugar. Mix to combine and bring to a boil. Skim the surface, cover and remove from the heat.
5
Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
6
Very thinly slice the tenderloin, cover and refrigerate until ready to serve.
7
Once the stock is cooked, remove from the oven and skim off the fat for a less oily tasting soup.
8
Strain the stock into a saucepan and place over low heat to keep hot. The meat can be picked off the ribs and served in the pho or discarded.
9
Just before serving, cook the noodles in a pot of boiling water for 7 minutes, or until just tender. Drain and rinse under cold water.
10
Divide the noodles and beef among serving bowls. Pour over the hot stock to cook the beef. Serve topped with onion, sprouts, cilantro and chili. Season with fish sauce and squeeze over lime.