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Delectable Vietnamese Pho

The Vietnamese word ‘Pho’ is directly derived from the French term ‘Pot au Feu’ which means pot from the fire. The first time chef Mynhardt prepared this dish was for one of his birthday parties which had an oriental theme. 

The secret beauty and depth of this dish lie in the Asian beef broth which should ideally be made a day in advance. The dish is served with Spekko Jasmine Rice Balls assembled in a bowl with fresh herbs, chillies and raw fillet which gets cooked as the piping hot stock is spooned over the ingredients. 

The result is a heavenly mixture of fresh, exotic, spicy and earthy Umami flavours that hit your senses all at once. This is a wonderful dish to serve at a dinner party and can easily be prepped and made in advance.

Chef Mynhardt

SERVINGS

4-6 people

PREP TIME

1 Day in Advance

ASSEMBLY TIME

10 minutes

Recipe

INGREDIENTS

  • 50 g of ginger cut into pieces
  • 400 g of shallots
  • 5 star aniseeds
  • 3 cinnamon sticks
  • 1 teaspoon of fennel seeds
  • 1 kg of beef shin
  • 1 kg of beef marrow bones
  • 2 celery sticks roughly chopped
  • 3 carrots roughly chopped
  • 2 onions roughly chopped
  • 8 cloves
  • 1 teaspoon of black peppercorns

Ingredients for the Pho:

  • 2 cups of Jasmine rice cooked to instruction – set aside to cool
  • 500 g of beef fillet thinly sliced
  • Fresh mint, basil, coriander and chives
  • Fresh bird’s eye chillies chopped
  • Willow Creek Basil and Coriander Flavoured Extra Virgin Olive Oil

    INSTRUCTIONS

    1. Bash the ginger and shallots with a rolling pin on a wooden board and set aside.
    2. Heat a large pot and dry roast the aniseeds, cinnamon sticks, and fennel until toasted brown. Add the shallots and ginger to the pot and cook for 10 minutes.
    3. Add the beef, marrow bones, celery, carrots, onions, cloves and pepper and cover with 5 litres of water. Cook for five hours, strain and refrigerate overnight.

    Method for the Pho:

    1. Heat the beef broth until piping hot.
    2. Wet your hands and roll the jasmine rice into medium-sized rice balls. Place on a greased oven tray and heat in a hot oven for 10 minutes before serving.
    3. Place the rice balls, sliced fillet, fresh herbs and chillies in bowls and spoon the hot stock over the ingredients.
    4. Drizzle with Willow Creek Basil and Coriander Flavoured Extra Virgin Olive Oil.
    5. Serve Vietnamese Pho immediately.
    Coriander Flavoured Olive Oil

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