https://www.cutoutandkeep.net/projects/rib-eye-pho • Posted by Orion Books
Vietnamese is such a delicious cuisine, and very healthy too. This recipe is a bit of luxury, but we all deserve that! When cooking the steak, you need to be confident with the heat when you sear it, and then let it rest properly. That way, you can have melt-in-the-mouth rare beef with no blood. It’s a treat, but a worthy one.
Vietnamese is such a delicious cuisine, and very healthy too. This recipe is a bit of luxury, but we all deserve that! When cooking the steak, you need to be confident with the heat when you sear it, and then let it rest properly. That way, you can have melt-in-the-mouth rare beef with no blood. It’s a treat, but a worthy one.
To prepare the steak, season it well with salt on both sides. Heat a ridged griddle pan until very hot and sear the steak for approximately 4 minutes on each side. The trick is to see when it begins to sweat; that’s your cue to flip it over. Once the steak has seared, add a knob of butter to the pan and take it off the heat. Spoon the butter over the steak and allow it to rest while you prepare the rest of the pho.
Heat the chicken stock with the star anise, cinnamon, lemongrass and ginger. Bring to the boil, then reduce the heat to a simmer and cook gently for 20 minutes or so. Remove the whole spices from the stock and add the fish sauce. Add the pak choi and simmer for 2 minutes in the stock.
Slice the steak into thin strips. Divide among the serving bowls, then add the pak choi and tat soi. Ladle over the hot stock and scatter with the chilli, spring onions, lime basil leaves and beansprouts. Serve with lime wedges to squeeze over.