Thursday, 3 December 2009
Recipe - Vietnamese style beef Pho from the slow cooker
This is another slow cooker recipe that I found in some newspaper magazine which has been freestyled and evolved through the years.
I'm sure this is very 'westernized' and don't bear much resemblance with the real deal. I'm afraid that I've never been to Vietnam so I don't have anything to measure it against, but I like it and the people who have tried it liked it too. That is good enough for me.
This dish works extra well right now since the weather outside is generally cold, wet and nasty. It's a proper winter warmer. Best of all, it takes very little preparation and it can be ready for when you get home from work.
I've probably bored you enough now, so time to head over to the recipe.
Ingredients (serves 4)
500g braising steak, cut into thin strips
1 - 2 red chilies, sliced
1/2 thumb sized fresh root ginger, grated
2 garlic cloves
1 tsp whole cloves
1.3 litres beef stock (as good quality as possible)
4 nests of thin egg noodles
100g bean sprouts
Spring onions, finely sliced
A handful of coriander, roughly chopped
A handful of mint, roughly chopped
Juice from a lime
1 tbsp Nam pla (fish sauce)
Chuck the beef strips into the slow cooker. Cover with the chilies, ginger, garlic, cloves and beef stock. Make sure that no beef is sticking up over the surface. Cook on low for 8 - 10 hours.
When the slow cooker is getting close to the end of the run, prepare the noodles. Once prepared, divide them up between 4 bowls. Pop some bean sprouts, spring onions, coriander and mint into each bowl.
Stir in the lime juice and Nam pla into the slow cooker. Divide beef into the bowls and finish off with some of the hot stock into each bowl.