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
Pho-style Broth & Beef Fillet
with fresh coriander & pak choi
Hands on Time: 10 - 30 minutes
Overall Time: 25 - 50 minutes
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)
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!
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!
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, 10-12 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!
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, 10-12 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!
Frequently Asked Questions
What is the preparation time for Pho-style Broth & Beef Fillet?
The preparation time for Pho-style Broth & Beef Fillet with fresh coriander & pak choi is between 10 and 30 minutes.
What is the total time required to make Pho-style Broth & Beef Fillet with fresh coriander & pak choi?
The total time required to make Pho-style Broth & Beef Fillet with fresh coriander & pak choi is between 25 and 50 minutes.
How many servings does Pho-style Broth & Beef Fillet provide?
4 servings
What are the main ingredients in Pho-style Broth & Beef Fillet?
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
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]|#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.
What should be prepared from my kitchen to make Pho-style Broth & Beef Fillet?
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
How many calories does Pho-style Broth & Beef Fillet have?
567 calories
How much fat content does Pho-style Broth & Beef Fillet have?
grams
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