Pho Bo Luc Lac
This is a twist on a traditional dish from French-inspired Vietnamese cuisine.
Ingredients
Pho Bo Luc Lac
−
+
£13.99
For the master stock:
Water
/l
3.0 l
0%
Rice vinegar
/ml
65.0 ml
0%
Fish sauce
/ml
25.0 ml
0%
Caster sugar
/g
35.0 g
0%
KNORR Professional Garlic Puree 750g
/g
35.0 g
0%
KNORR Professional Vegetable Jelly Bouillon 800g
/g
75.0 g
0%
Reduced Salt Soy Sauce
/ml
35.0 ml
0%
For service:
Rice noodles, dried
/g
330.0 g
0%
Green peppers
/g
160.0 g
0%
Red peppers
/g
160.0 g
0%
Watercress
/g
70.0 g
0%
Mint
/g
20.0 g
0%
Beef fillet
/g
500.0 g
0%
Red Chillies
/g
15.0 g
0%
Lime
/g
160.0 g
0%
/
For the master stock:
-
Water 3.0 l
-
Rice vinegar 65.0 ml
-
Fish sauce 25.0 ml
-
Caster sugar 35.0 g
-
Reduced Salt Soy Sauce 35.0 ml
For service:
-
Rice noodles, dried 330.0 g
-
Green peppers 160.0 g
-
Red peppers 160.0 g
-
Watercress 70.0 g
-
Mint 20.0 g
-
Beef fillet 500.0 g
-
Red Chillies 15.0 g
-
Lime 160.0 g
Preparation
-
For the master stock:
- In a large saucepan bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon.
- Add the KNORR Professional Garlic Puree, soy sauce, sugar, fish sauce and rice wine vinegar then simmer for 10 minutes.
- Remove from the heat and allow to infuse for 30minutes then strain into a clean pan.
-
For service:
- Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
- Reheat the bouillon.
- Char grill the beef for 3 minutes on each side then allow to rest before slicing into portions.
- Slice the red chili, green pepper and red onions then add to the broth.
- Simmer for 2 minutes then add the mint and watercress.
- Remove from the heat and pour the broth over the noodles and add the sliced beef.
