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Vietnamese Beef Pho

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This dish is inspired by a trip to Vietnam where I couldn't get enough of their traditional pho! There was so many different options but the beef pho seemed to be the most commonly eaten (and of course it was delicious) 🤤 This is my version... It's definitely not as traditional (especially with the miso) but I think this is a really accessible ingredient that adds a beautiful depth of flavour with the oyster sauce in the broth! If you find it difficult like me to find rice noodles (which are traditionally in a pho) in your local supermarket, simply use wholegrain egg noodles!

Either way, the noodle is part the most carbohydrate heavy part of the dish. One issue with this pho in Vietnam is it always came with too many noodles! I always HALF the normal serving size when eating noodles and with all the beautiful veggies in this dish you won't even notice "less noodles". This dish is such a star... It is full of flavour, so healthy and simple to make for the family. A great dish to add as a weekly dinner option on your diabetic menu! And, you can bring a bit of Vietnam to your home!

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Ingredients

Serves: 3 - 4

• 150g beef steak
• 1 litre beef stock
• 1 Tbsp miso paste
• 2 Tbsp oyster sauce 
• 12 thin slices of carrot
• 1 zucchini 
• 1 red capsicum 
• 1 medium red onion
• 1 mild fresh chilli
• 1 small handful fresh basil
• 1 small handful fresh mint
• 1 large mushroom
• 2 servings wholegrain egg noodles 
• 2 spring onions   
• ​Add a wedge of lime for extra flavour!

How to

Start with the broth and noodle part, so simple!

• Pour the beef stock into a pot (that can take a steamer on top) and put on a high heat
• Add oyster sauce and miso paste and bring to the boil 
• Prepare the noodles as per the packet instructions

Nice, now get those veggies ready:

• Cut the carrot into slices and the zucchini into quarters, then bite-sized pieces as shown in the picture
• Place the carrot and zucchini in the steamer and sit the steamer on top of the pot 
• Put the lid on and steam for 5 minutes  
• Very thinly slice the red onion, capsicum and meat (make sure it is nice and thin so it cooks when you pour the hot broth over)
• Slice the chilli and green onion and set aside for garnishing later 
• Keep an eye on the the veggies steaming and take them off if they look done (they should still be a bit firm and crunchy though!)

Now time to assemble your pho :-)

• Once cooked, evenly distribute the noodles into your serving bowls  
• Do the exact same with the steamed vegetables, followed by the onion and red capsicum 
• Layer the meat over the top 
• Now for the magic! Pour the broth over the top of the ingredients in each of the bowls so it covers everything
• Garnish with basil, mint, chilli and green onions 
• Let it sit for a couple minutes then enjoy!

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