Pho with healthy hoisin
Pho with healthy hoisin

Pho with healthy hoisin

Wednesday, 1st November 2017

The Bondi Markets have the most exquisite pho we have ever had the pleasure to eat, but we feel this version does this restorative Vietnamese soup justice.
Often, it’s the commercially made condiments that we eat that have the most additives, so here
We have made a delicious, healthy version of hoisin.

Ingredients (serve 4)
  • 1 cinnamon stick
  • 3 star anise
  • 5 whole cloves
  • 2 teaspoons coriander seeds
  • 6 cups (1.5 litres/51 fl oz) beef bone broth
  • 1 small carrot, peeled and coarsely chopped
  • 2 spring onions (scallions)
  • 5 cm (2 in) knob of ginger, bruised
  • 2 strips mandarin peel (optional)
  • 150 g (5½ oz) beef fillet
  • 250 g (9 oz) dry rice noodles, or zucchini (courgette) noodles
  • 1 tablespoon tamari
  • 1½ tablespoons freshly squeezed lime juice
  • 4 large handfuls (approx 1? cups/150 g/5½ oz) bean sprouts
  • 2 large handfuls Thai basil leaves
  • 2 large handfuls Vietnamese mint leaves
  • 2 large handfuls coriander (cilantro) sprigs
  • 2 red birds-eye chillies, thinly sliced
  • lime wedges, to serve
  • chilli sauce, to serve 

Hoisin sauce (Makes ¾ cup/185 ml/6 fl oz)
  • 3 medjool dates, pitted
  • ¼ cup (60 ml/2 fl oz) boiling water
  •  90 g brown (Genmai) miso paste
  • 1 tablespoon apple cider vinegar (unpasteurised)
  • 1 tablespoon honey
  • 2 teaspoons tamari
  • 1 clove garlic, peeled and coarsely chopped
  • 2 cm (¾ in) knob of ginger, peeled and chopped
  • 1 teaspoon five spice powder

Place the spices in a medium saucepan and toss overlow heat for 3–4 minutes, until fragrant. Add the bonebroth, carrot, spring onions, the ginger and mandarinpeel, if using, and bring to the boil over high heat.

Decrease the heat and gently simmer for 30 minutes. Wrap the beef fillet tightly in plastic wrap, to make a nice round shape. Freeze for 30 minutes, or until partially frozen, firm but not solid. This helps to make it easier to slice thinly, for serving.

Meanwhile to prepare the hoisin sauce, soak the dates in the boiling water for 10 minutes. Combine the dates and their soaking liquid with the remaining ingredients in a high-speed blender. Blend until smooth.

Soak the noodles in boiling water, or according to the packet instructions, until softened. Strain.

Strain the broth, discarding the solids. Return to the pan. Add the tamari and lime juice. Unwrap the partially frozen beef. Using a sharp knife, slice into very thin rounds. 

To assemble, divide the noodles among four serving bowls. Top with slices of raw beef, bean sprouts, fresh herbs and chilli. Ladle over the hot broth. Serve with lime wedges. Drizzle with chilli and hoisin sauces, as desired.

The hoisin sauce can be stored in an airtight container in the refrigerator for up to 3 weeks. It makes a wonderful marinade for meats, especially pork and beef.


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