Kerala x Vietnam
Malabar beef pepper pho
Star anise was already in both kitchens. We just introduced the curry leaves properly.
120 minTime
54 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original780kcalsame
54 gproteinsame
7 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Char the onion halves and ginger directly over a gas flame on high heat, turning, for 7 minutes.
- 2Cover the bones with water, boil hard 5 minutes, drain and rinse the bones and pot.
- 3Dry toast the star anise, whole spices, peppercorns, fennel and coriander seeds on low heat for 2 minutes. Tie in a muslin cloth.
- 4In a large pressure cooker, add bones, beef, charred onion and ginger, spice bag, jaggery, 1 tbsp fish sauce and the water. Cook on high to the first whistle, then low for 45 minutes. Let the pressure release naturally.
- 5Lift out the beef, cool 10 minutes and slice thinly across the grain. Strain the broth, skim the fat and season with the remaining fish sauce and salt. Keep at a gentle simmer.
- 6Heat the coconut oil in a pan on medium high heat. Crackle the curry leaves, add coconut slivers, the sliced beef and 1 tsp crushed pepper. Toss 3 minutes.
- 7Soak or boil the noodles as the pack says, about 5 minutes, and drain. Divide into bowls with sprouts, pour over the boiling broth and pile the beef on top with herbs, chilli and lime.
Serve it like this
Nest the noodles in a deep bowl, pour the clear broth to just below the rim, then crown with crisp pepper beef, fresh herbs and a curl of chilli. Lime on the side.
