Rib Eye Pho

Magic Soup

Posted by Orion Books

About

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.

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You Will Need (16 things)

  • 200 g Rib-eye Steak
  • Knob Unsalted Butter
  • 400 ml Chicken Stock
  • 1 Star Anise pod
  • 1 Cinnamon Stick
  • 1 Lemongrass stalk, bashed
  • About 2cm fresh root Ginger , thickly sliced
  • 1 tsp Fish Sauce
  • 100 g baby Pak Choi , leaves separated
  • 100 g Tat Soi , or other Chinese greens, stalks chopped
  • 1 Red Chilli
  • 4 Spring Onions , thinly sliced
  • A handful of fresh lime Basil Leaves (or coriander)
  • A handful of Beansprouts
  • Flaky Sea Salt
  • Lime wedges, to serve

Steps (3 steps, 60 minutes)

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.