The Software Scrutiny Journal
Apr 10 2019
Pho
Ingredients
- 3 tbsp olive oil divided
- 1 shallot or small onion diced
- 1 clove garlic minced
- 1 inch piece of ginger minced
- 4 cups beef broth
- 1 cup water
- 1 thin striploin steak
- 1 tbsp red curry paste divided in half
- 1 tsp lemon juice
- 1 tsp lime juice
- 2 tbsp soy sauce
- 1/2 tsp fish sauce
- 1 tbsp chili paste
- Salt and pepper to taste
- 1/2 package rice noodles
Toppings
- 1 handful cilantro chopped
- 3 green onions chopped
- 1 handful bean sprouts
- 1 lime cut into wedges
Instructions
- Start by marinating steak with 1/2 tbsp red curry paste combined with olive oil, salt and pepper. Set aside. Heat 1 1/2 tbsp of olive oil in a large pot with fitted lid on med-high heat. Saute onion, garlic and ginger for 5 min, until fragrant and softened.
- Add other 1/2 tbsp of red curry paste, sauté for 2 min. Add broth and water, bringing to a boil. Add lemon and lime juices, soy sauce, chili paste, and fish sauce. Simmer for 15 minutes with lid on. During this time, garnishes can be chopped and prepared.
- After preparing garnishes and placing in small bowls so guests can self-serve, heat remaining oil over high heat until oil starts to smoke. Cook steak for 1-2 minutes on each side, or until cooked rare to medium-rare (it will cook more in the hot soup). Let rest for 5 minutes then slice into thin strips.
- Bring soup back to a boil, and add rice noodles, cooking for 3-5 min. If possible, remove noodles from the broth to prevent them from soaking it all up.
- Serve pho in large bowls with noodles, broth, and steak, garnishing with chopped vegetables as desired.