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Pesto Pho Bowl
🇻🇳 Vietnamese

Pesto Pho Bowl

🇻🇳 Vietnamese

Vietnamese rice noodle soup in a clear, spiced beef broth with thin slices of beef, herbs, bean sprouts and lime. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 1 hour 20 minutes.

Prep 20 min Cook 60 min Serves 4 Medium

Ingredients

  • Onion1, halved
  • Ginger5 cm piece
  • Fresh Basil1 cup
  • Fish Sauce2 tbsp
  • Rice Noodles400 g
  • Pine Nuts2 tbsp
  • Beef Steak300 g, very thinly sliced
  • Beef Broth8 cups
  • Star Anise3
  • Cinnamon Stick1
  • Cloves3

Optional extras

  • Parmesan Cheese1/4 cup
  • Lime2, in wedges
  • Thai Basila handful
  • Bean Sprouts2 cups

Instructions

  1. 1

    Char the onion and ginger over a flame or under the grill.

  2. 2

    Toast the spices, add broth, onion and ginger and simmer 45–60 minutes; strain and season with fish sauce.

  3. 3

    Soak or cook the rice noodles and divide between bowls.

  4. 4

    Lay the raw beef slices on the noodles and ladle over boiling broth to cook them.

  5. 5

    Serve with bean sprouts, basil and lime.

  6. 6

    Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.

Chef's tip

Slice the beef semi-frozen to get it paper-thin.

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