Jamie Oliver

Pho sure, it's good

Rice noodles, skirt steak & fragrant bone broth

Pho sure, it's good

Serves 6
Cooks In4H 15M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    718
    36%
  • Fat
    24.5g
    35%
  • Saturates
    9.3g
    47%
  • Protein
    29g
    58%
  • Carbs
    93.9g
    36%
  • Sugars
    6.8g
    8%
  • Salt
    2g
    33%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Jamie's Comfort Food
recipe adapted from

Jamie's Comfort Food

By Jamie Oliver
Tap For Method

Ingredients

  • 300 g ginger
  • 2 kg beef bones , (ask your butcher)
  • ½ a stick of cinnamon
  • 6 cloves
  • 6 star anise
  • sesame oil
  • 2 sticks of lemongrass
  • 4 tablespoons low-salt soy sauce
  • 2 tablespoons fish sauce
  • 600 g thick rice noodles , (8mm)
  • 1 bunch of fresh mint , (30g)
  • 1 bunch of fresh coriander , (30g)
  • 4 spring onions
  • 1 onion
  • 1-2 fresh red chillies
  • 2 limes
  • 300 g beansprouts , (ready to eat)
  • 600 g skirt steak
  • groundnut oil
  • hot chilli sauce
  • BRINED GARLIC
  • 4 cloves of garlic
  • 1 heaped teaspoon golden caster sugar
  • 2 tablespoons white wine vinegar
Tap For Method
Jamie's Comfort Food
recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

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Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Bash and crack the ginger and place in a very large casserole pan with the beef bones, cinnamon, cloves and star anise.
  3. Drizzle with sesame oil and roast for 2 hours, then transfer the pan to the hob over a medium heat and cover the bones with 3.5 litres of water.
  4. Bash the lemongrass and add along with the soy and fish sauces, then simmer on a low heat for 2 hours. Skim off any fat from the surface and discard (if you make the broth in advance and let it cool, the fat will solidify on the top and will be super-easy to remove).
  5. To make the brined garlic, simply peel and finely slice the garlic and put into a little dish with the sugar and a good pinch of sea salt. Stir in a couple of splashes of boiling water from the kettle, followed by the vinegar (it’s a nice condiment to spoon over the steak, and adds an extra edge to the broth).
  6. Cook the rice noodles according to packet instructions and divide between 6 bowls.
  7. Pick the mint and coriander leaves, then trim the spring onions, peel the onion and finely slice both with the chillies. Cut the limes into wedges. Place it all on a big serving platter with the bean sprouts and take to the table with the noodle bowls.
  8. Place a frying pan on a high heat and, once screaming hot, season the skirt steak, pat with groundnut oil, then sear, turning every minute, for 6 to 8 minutes, or until medium-rare (depending on the thickness of your steak). You want it medium-rare, because when you pour the hot broth over the top it will gently cook it through, should you want it to.
  9. Remove to a board to rest, then slice up finely and take to the table along with the pan of broth.
  10. Get everyone to pimp their own bowls with all the bits and pieces, then pour over some ladlefuls of hot broth. Serve with bottles of hot chilli sauce, fish sauce and soy sauce on the side to perfect the broth to taste.

Tip

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Nutrition per serving
  • Calories
    718
    36%
  • Fat
    24.5g
    35%
  • Saturates
    9.3g
    47%
  • Protein
    29g
    58%
  • Carbs
    93.9g
    36%
  • Sugars
    6.8g
    8%
  • Salt
    2g
    33%
  • Fibre
    1.5g
    -

Of an adult's reference intake