Phở Tái Lăn
16 hour beef bone broth
Beef dripping and garlic
Gluten free rice noodles
Bowl or pan (for noodles)
Saucepan (for broth)
Frying pan (for garlic steak)
Chopping board and knife
2 large bowls
Step 1 - Prepare
Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.
Pop the noodles in a large pan or bowl and pour over enough boiling water from the kettle to cover.
Leave to soak for 5-6 mins. You want them soft but still al dente (they'll continue cooking in the broth).
Drain the water and then rinse them with fresh water until you have removed the starch (the water will go clear when it is all removed).
To stop them from softening further, keep the noodles in a bowl of cold water until you are ready to assemble (see Step 3).
Remove from the bag and slice into bite size pieces
Set aside until ready to cook (see Step 2).
Rinse the garnishes in water to remove any dirt, then:
Spring onions – cut into rounds, diagonals, or slice lengthways (as you prefer).
Lime – cut into quarters.
Herbs – either chop them in advance, or tear in to your pho at the table (as they do in Vietnam).
Beansprouts – wash, dry and set aside.
Chillies – thinly slice. BE CAREFUL! Bird's eye chillies are super hot, so wash your hands in cold water after you've cut them and watch what you touch.
Arrange all of the above on a plate and place in the centre of the table, this will allow everyone to add their own garnishes as they like.
Step 2 - Cook
For this dish you want to have your bowl ready to pour the steak and garlic straight in. So firstly drain the noodles, to ensure your dish is hot, pour some boiling water over your noodles and then drain again and place them in your bowl.
Heat a little oil in a frying pan on a medium-low heat and add the garlic. Fry for 4-5 minutes until golden brown. Add the steak to the pan and immediately turn the heat up to medium-high. Fry the steak for 30-60 seconds until coated in the garlic oil and browned slightly. You do not need to fully cook the steak as it will further cook in the broth.
Pour the steak, garlic and oil directly on top of the noodles.
Pour broth into a saucepan and place over a high heat. It's ready once it's at a rolling boil.
Step 3 - Serve
Pour the boiling hot broth over the steak, garlic oil and noodles, you can do this at the table if you've got good ladle skills!.
Taste your dish now, this is the base flavour and you can now adjust the dish to your preference using the garnishes.
Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you!