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Faux Beef Pho
Prep Time
20 min
Cuisine
Vietnamese
This super quick beef noodle soup is inspired by ‘Pho’ (pronounced ‘fer’), which is a traditional Vietnamese street dish of nourishing stock and rice noodles. Our ‘faux’ version still delivers a deep flavoured stock with the aid of star anise and a few salty sweet extras - but can be knocked out in minutes.
Prep Time
20 min
Cuisine
Vietnamese
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
You Will Need
Olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
- 1 shallot
- 100g Thai rice noodles
- Fiery chilli flakes
- star anise
- 15g fresh root ginger
- 2 tbsp hoisin sauce<span class="strong">†</span>
- British thick flank steaks
- 80g mangetout
- 1 Knorr beef stock cube<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 753 kJ 180 kcal |
1937 kJ 464 kcal |
| Fat of which saturates |
5.6 g 2.5 g |
14.5 g 6.4 g |
| Carbohydrate of which sugars |
20.5 g 3.9 g |
52.6 g 10.1 g |
| Fibre | 0.5 g | 1.2 g |
| Protein | 12 g | 30.9 g |
| Salt | 1.37 g | 3.53 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 1 shallot
- 100g Thai rice noodles
- Fiery chilli flakes
- star anise
- 15g fresh root ginger
- 2 tbsp hoisin sauce
- British thick flank steaks
- 80g mangetout
- 1 Knorr beef stock cube
-
shallot
-
rice flour (83.5%) water (16.5%)
-
Ginger (100%) Keep the Ginger chilled.
-
water, sugar, soy bean paste (8%) [water, soya beans, rice, salt], garlic puree (35%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise], red chilli paste [red chilli peppers, salt,acidity regulator(acetic acid)], yeast extract paste [yeast extract,salt], salt, acidity regulator (citric acid)
-
mange tout
-
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
Allergens
- Allergens highlighted by † (soya, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle for steps 1 and 4
Add the rice noodles to a pot with plenty of boiling water
Cook on a medium heat for 5 min, or until starting to soften
Remove from the heat and rinse under cold water
2
Meanwhile, peel and slice the ginger finely into matchsticks
Tip: Use a teaspoon to scrape the skin off the ginger for easy peeling!
Peel and slice the shallots finely
Set both aside for step 4
3
Rub the steaks with 1-2 tbsp of olive oil, 1 tsp (2 tsp) of salt, and 1/2 tsp (1 tsp) of pepper and mix well
Place a large pan on a high heat
Once hot, add the steaks and cook for 1 min on each side
Transfer the steaks to a plate and cover with a tea towel, reserving the pan
4
Return the steak pan to a medium-high heat and once hot, fry the chilli flakes, ginger, shallot, and star anise(s) for 2 mins, stirring constantly (add more oil if needed)
Pour 750ml (1.5L) of boiling water into the pan and crumble in the stock cube(s)
Add the hoisin and stir- this is your broth
5
Add any resting juice from the steaks to the broth and mix well
Bring the broth to a boil, then simmer for 6 min on a low heat
6
Meanwhile, slice the steak thinly on a clean chopping board
Transfer the sliced steak and its juices to the plate from step 3
7
Once the broth has simmered for 6 min, add the mange tout and cook for a further 2 min, or until starting to soften
Season to your taste with with salt and pepper
Pour just the steak juices, directly into the broth
Divide the noodles between bowls
Ladle in the broth (removing the star anise) and top with the sliced steak
Enjoy!