What are the main ingredients in Pho-style Broth & Beef Fillet?

Oil (cooking, olive or coconut), Water, Paper Towel, Sugar/Sweetener/Honey, Butter, Seasoning (salt & pepper)

What is the nutritional information of Pho-style Broth & Beef Fillet?

Calories: 567, Carbs: 68 grams, Fat: grams, Protein: 44 grams, Sugar: 9.6 grams, Salt: 1679 grams

How do I prepare Pho-style Broth & Beef Fillet?

PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves until slightly wilted, 1-2 minutes. Remove from the pan and season. LET’S EAT!: Bowl up the noodles. Pour over the tasty broth. Top with the pak choi and the tender beef slices. Sprinkle over the chopped chilli (to taste) and the picked coriander. Drizzle over the lemon juice (to taste). Great work, Chef! EGG NOODS: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil to prevent sticking. FILL IT: Return the pan to medium-high heat with a drizzle of oil. Pat the fillet dry with a paper towel. Sear the fillet until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. HEY, CHAR UP!: Preheat the oven to the grill setting or the highest temperature. Boil a full kettle. Place the onion and the ginger on a roasting tray and pop in the hot oven, directly below the grill. Grill until charred and starting to blacken, 10-15 minutes (flipping halfway). Remove from the oven and carefully peel off any overly charred or blackened spots. BEEF BROTH: Place the NOMU rub in a pot over medium heat. Toast until fragrant 1-2 minutes (shifting constantly). Add 400ml [800ml]|#7DA0D7of boiling water, the soy mix, the charred onion, the ginger, and the stock. Mix until fully combined and reduce the heat. Leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). Strain the broth through a sieve or colander. Return the strained broth to the pot, season (if necessary), and add a sweetener (to taste). Cover to keep warm. Place over a low heat if it cools down too much before serving.

What should be prepared from my kitchen to make Pho-style Broth & Beef Fillet?

Oil (cooking, olive or coconut), Water, Paper Towel, Sugar/Sweetener/Honey, Butter, Seasoning (salt & pepper)

Pho-style Broth & Beef Fillet

A beautiful beef broth made with oven-grilled onion, charred ginger, fish sauce, and soy sauce is loaded with egg noodles and topped with wilted pak choi and tender beef fillet slices. Finished off with coriander, chilli, and a drizzle of lemon juice. Delicious!

Pho-style Broth & Beef Fillet

with fresh coriander & pak choi

Hands on Time: 10 - 30 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Fillet
Beef Stock
Egg Noodles
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Lemon Juice
NOMU Oriental Rub
Onion
Onions
Pak Choi
Soy Mix

From your kitchen:

Oil (cooking, olive or coconut)
Water
Paper Towel
Sugar/Sweetener/Honey
Butter
Seasoning (salt & pepper)

Serves 1

HEY, CHAR UP!
Preheat the oven to the grill setting or the highest temperature. Boil a full kettle. Place the onion and the ginger on a roasting tray and pop in the hot oven, directly below the grill. Grill until charred and starting to blacken, 10-15 minutes (flipping halfway). Remove from the oven and carefully peel off any overly charred or blackened spots.
BEEF BROTH
Place the NOMU rub in a pot over medium heat. Toast until fragrant 1-2 minutes (shifting constantly). Add 400ml [800ml]|#7DA0D7 of boiling water, the soy mix, the charred onion, the ginger, and the stock. Mix until fully combined and reduce the heat. Leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). Strain the broth through a sieve or colander. Return the strained broth to the pot, season (if necessary), and add a sweetener (to taste). Cover to keep warm. Place over a low heat if it cools down too much before serving.
EGG NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil to prevent sticking.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves until slightly wilted, 1-2 minutes. Remove from the pan and season.
FILL IT
Return the pan to medium-high heat with a drizzle of oil. Pat the fillet dry with a paper towel. Sear the fillet until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LET’S EAT!
Bowl up the noodles. Pour over the tasty broth. Top with the pak choi and the tender beef slices. Sprinkle over the chopped chilli (to taste) and the picked coriander. Drizzle over the lemon juice (to taste). Great work, Chef!

Onion - 1
Fresh Ginger - 10g
NOMU Oriental Rub - 5ml
Soy Mix - 20ml
Beef Stock - 5ml
Egg Noodles - 1 cake
Pak Choi - 100g
Beef Fillet - 150g
Fresh Chilli - 1
Fresh Coriander - 3g
Lemon Juice - 10ml

Download the Recipe

Serves 2

HEY, CHAR UP!
Preheat the oven to the grill setting or the highest temperature. Boil a full kettle. Place the onion and the ginger on a roasting tray and pop in the hot oven, directly below the grill. Grill until charred and starting to blacken, 10-15 minutes (flipping halfway). Remove from the oven and carefully peel off any overly charred or blackened spots.
BEEF BROTH
Place the NOMU rub in a pot over medium heat. Toast until fragrant 1-2 minutes (shifting constantly). Add 400ml [800ml]|#7DA0D7of boiling water, the soy mix, the charred onion, the ginger, and the stock. Mix until fully combined and reduce the heat. Leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). Strain the broth through a sieve or colander. Return the strained broth to the pot, season (if necessary), and add a sweetener (to taste). Cover to keep warm. Place over a low heat if it cools down too much before serving.
EGG NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil to prevent sticking.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves until slightly wilted, 1-2 minutes. Remove from the pan and season.
FILL IT
Return the pan to medium-high heat with a drizzle of oil. Pat the fillet dry with a paper towel. Sear the fillet until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LET’S EAT!
Bowl up the noodles. Pour over the tasty broth. Top with the pak choi and the tender beef slices. Sprinkle over the chopped chilli (to taste) and the picked coriander. Drizzle over the lemon juice (to taste). Great work, Chef!

Onion - 1
Fresh Ginger - 20g
NOMU Oriental Rub - 10ml
Soy Mix - 40ml
Beef Stock - 10ml
Egg Noodles - 2 cakes
Pak Choi - 200g
Beef Fillet - 300g
Fresh Chilli - 1
Fresh Coriander - 5g
Lemon Juice - 20ml

Download the Recipe

Serves 3

HEY, CHAR UP!
Preheat the oven to the grill setting or the highest temperature. Boil a full kettle. Place the onion and the ginger on a roasting tray and pop in the hot oven, directly below the grill. Grill until charred and starting to blacken, 10-15 minutes (flipping halfway). Remove from the oven and carefully peel off any overly charred or blackened spots.
BEEF BROTH
Place the NOMU rub in a pot over medium heat. Toast until fragrant 1-2 minutes (shifting constantly). Add 1.2L [1.6L]|#7DA0D7 of boiling water, the soy mix, the charred onion, the ginger, and the stock. Mix until fully combined and reduce the heat. Leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). Strain the broth through a sieve or colander. Return the strained broth to the pot, season (if necessary), and add a sweetener (to taste). Cover to keep warm. Place over a low heat if it cools down too much before serving.
EGG NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil to prevent sticking.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves until slightly wilted, 1-2 minutes. Remove from the pan and season.
FILL IT
Return the pan to medium-high heat with a drizzle of oil. Pat the fillet dry with a paper towel. Sear the fillet until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LET’S EAT!
Bowl up the noodles. Pour over the tasty broth. Top with the pak choi and the tender beef slices. Sprinkle over the chopped chilli (to taste) and the picked coriander. Drizzle over the lemon juice (to taste). Great work, Chef!

Onions - 2
Fresh Ginger - 30g
NOMU Oriental Rub - 15ml
Soy Mix - 60ml
Beef Stock - 15ml
Egg Noodles - 3 cakes
Pak Choi - 300g
Beef Fillet - 450g
Fresh Chillies - 2
Fresh Coriander - 8g
Lemon Juice - 30ml

Download the Recipe

Serves 4

HEY, CHAR UP!
Preheat the oven to the grill setting or the highest temperature. Boil a full kettle. Place the onion and the ginger on a roasting tray and pop in the hot oven, directly below the grill. Grill until charred and starting to blacken, 10-15 minutes (flipping halfway). Remove from the oven and carefully peel off any overly charred or blackened spots.
BEEF BROTH
Place the NOMU rub in a pot over medium heat. Toast until fragrant 1-2 minutes (shifting constantly). Add 400ml [800ml]|#7DA0D7 of boiling water, the soy mix, the charred onion, the ginger, and the stock. Mix until fully combined and reduce the heat. Leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). Strain the broth through a sieve or colander. Return the strained broth to the pot, season (if necessary), and add a sweetener (to taste). Cover to keep warm. Place over a low heat if it cools down too much before serving.
EGG NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil to prevent sticking.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves until slightly wilted, 1-2 minutes. Remove from the pan and season.
FILL IT
Return the pan to medium-high heat with a drizzle of oil. Pat the fillet dry with a paper towel. Sear the fillet until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LET’S EAT!
Bowl up the noodles. Pour over the tasty broth. Top with the pak choi and the tender beef slices. Sprinkle over the chopped chilli (to taste) and the picked coriander. Drizzle over the lemon juice (to taste). Great work, Chef!