Beef Fillet Phở Soup
A warm and comforting dish that marries French and Vietnamese cuisine, this beef pho soup with caramelized onions is one to make this week. Serve with crusty buttered bread to mop up every last bit.
Introduction
The French influence on Vietnamese cuisine is undeniable, with dishes like bánh mì and phở showcasing French techniques and ingredients. This recipe takes that fusion a step further, reimagining the classic French onion soup with bold Vietnamese flavours. The caramelized onions and rich broth of French onion soup meet the fragrant spices and delicate beef fillet of Vietnamese phở, creating a new and delicious cross-cultural dish.
Ingredients
| 400g (14oz) | beef fillet |
| 1 tsp | salt |
| 1 tbsp | vegetable oil |
| 1 tbsp | butter |
| 4 | onions, thinly sliced |
| 2 | shallots, thinly sliced |
| 3 | garlic cloves, finely chopped |
| 3 | lemongrass stalks, halved and crushed |
| 10 | star anise |
| 10g (⅓ oz) | cinnamon stick |
| 2 litres (4¼ pints) | beef stock (broth) |
| 2 tbsp | fish sauce |
| 2 tsp | sugar |
| 2 | beef stock (bouillon) cubes, crumbled |
| 1 tsp | coarsely ground black pepper, plus extra to garnish |
| To garnish and serve | |
|---|---|
| 4 sprigs of | coriander (cilantro) |
| 4 sprigs of | Thai basil |
| 4 mini | baguettes, halved crossways, toasted and buttered |
Method
Lightly salt the beef, rubbing it into all sides of the fillet.
Heat the vegetable oil in a medium frying pan or griddle (grill) pan over a high heat. Sear the fillet for 30 seconds on each side, until just browned, then remove from the pan. Set aside.
In the same pan, melt the butter over a medium heat. Add the onions, shallots, garlic and lemongrass and cook for 20–25 minutes, stirring occasionally, until they become deeply golden and caramelized.
Stir in the star anise and cinnamon stick, then pour in the stock, along with the fish sauce, sugar, stock cubes and black pepper. Bring to a simmer and leave to cook for 10–15 minutes, allowing the flavours to fully infuse. Remove the whole spices.
Slice the beef as thinly as possible then ladle the hot soup into 4 bowls. Lay slices of the thin beef on top, allowing the heat of the soup to lightly cook the meat.
Garnish with the coriander, Thai basil and black pepper, and serve each with a toasted buttered baguette.
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