Ingredients
- 2kg smoked pork bones (saved from bone-in smoked butts)
- 2 medium onions, quartered
- 10cm piece of fresh ginger, evenly sliced
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 4 star anise pods
- 6 garlic cloves
- 1/4 cup fish sauce
- 1.5 tablespoon sea salt
- 1 Chilli
- 1 packet rice pho rice noodles
- 4 rib fillet steaks
- Steak seasoning1/3 cup sea salt
- 1/4 cup black pepper
- 2 tablespoons white sugar
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 0.5 tablespoon granulated onion
- 1/4 teaspoon cayenne pepper
- 5 tablespoons salted butter
- 2 tablespoons finely chopped garlic
- 1/4 cup chopped fresh coriander
- 1/4 cup spring onions
- Bean sprouts
- Mint leaves
- Basil leaves
- Fresh sliced chilli
- Lime wedges
Method
- Preheat oven to 200C.
- Place smoked pork bones on a baking tray and roast in oven for 10 minutes.
- Transfer bones to large stockpot and fill with 5L of water and bring to the boil, skimming off any impurities that rise to the surface. Then turn down to simmer.
- Meanwhile, place onions and ginger on baking tray. Roast for 10 minutes turning regularly until they are all browned. Remove from oven and set aside.
- In a small pan over low heat, combine the cinnamon, coriander seeds, fennel seeds and star anise and then toast until fragrant about 10 minutes. Remove from heat and place in spice bag or just drop them directly into the pot.
- Add spices, roasted onions and ginger, garlic, fish sauce and sea salt. Simmer broth uncovered for 2 hours. Continuing to skim off any impurities. Add chilli and simmer for 1 hour.
- Remove the pot from the heat, scoop out and discard the bones and then strain the broth through a fine-mesh sieve and discard all the remaining solids.
- Combine steak seasoning: sea salt, black pepper, white sugar, ground cumin, granulated garlic, granulated onion and cayenne pepper.
- Rub steak with salted butter. Season all sides of steak with seasoning.
- Place chopped garlic and remaining salted butter into saucepan and heat gently until warm.
- Cook steak to medium rare on charcoal BBQ grill, baste with garlic butter during cooking.
- Prepare pho noodles according to packet directions. Evenly divide noodles among individual bowls.
- Place sliced steak on top and ladle over hot broth. Garnish with fresh coriander and spring onions.
- Offer toppings and condiments on the table: bean sprouts, mint leaves, basil leaves, sliced chilli, hoisin sauce and lime.
Product used in recipe
- Lee Kum Kee - Stir Fry Essential Hoisin Gluten Free
- Squid Brand - Fish Sauce
