Vietnam x France
Pho braised beef bourguignon
Burgundy wine, Hanoi spices, and a pot that smells like a long holiday.
Contains alcohol
For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.
210 minTime
52 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original735kcalsame
52 gproteinsame
5 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Char the onion halves and ginger directly over a gas flame on high heat for 5 minutes, turning, until blackened in patches.
- 2Toast the star anise, cinnamon and coriander seeds in a dry pan on low heat for 1 minute. Tie in a muslin bag.
- 3Season the beef with salt and pepper and dust with maida. Brown in the oil in a heavy pot on high heat in 3 batches, 4 to 5 minutes each.
- 4Lower to medium heat. Fry the shallots, carrot, garlic and tomato puree for 3 minutes. Pour in the wine and boil 3 minutes, scraping the base.
- 5Add the stock, fish sauce, spice bag, charred onion and ginger and the beef. Cover and braise in the oven at 160°C for 2 1/2 hours.
- 6For the last 15 minutes, fry the mushrooms in the butter on high heat for 5 minutes and stir them into the pot.
- 7Soak or boil the rice noodles as the packet says. Remove the spice bag, onion and ginger from the stew.
- 8Serve the beef and sauce over the noodles with basil, spring onion, chilli and lime.
Serve it like this
Coil the rice noodles in a wide warm bowl, spoon the beef and glossy sauce to one side and stand a bunch of Thai basil, chilli and a lime wedge on top.
