We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Dan Hong's Steak recipe

Dan Hongs Steak

Preparation time
30 minutes
Cooking time
9 hours
4 (as an entrée or a shared plate)

with flavours of Pho

Enjoy Dan Hong's Steak with flavours of Pho with a savoury Rosé or a juicy mid-weight red. It's just the ticket with this steak recipe! Try a Merlot from Bimbadgen's MCA range for a great pairing. 


2x 300g scotch fillet steak (boneless rib eye)

Lemon wedges to garnish


Pho stock

5kg beef bones

1kg beef brisket

4 onions, peeled and cut in half

350g ginger, crushed

6 stalks green shallots

100g Chinese cardamom

4g cloves

100g cassia bark

100g star anise

2g liquorice root

Seasoned pho stock

1 litre pho stock

15g salt

50g sugar

40ml kombu extract (optional)

75ml fish sauce


Pho jus

500ml seasoned pho stock

100g kuzu starch mixed with 100ml water to make a thick slurry


Hoisin nuoc cham

200ml nuoc cham (for recipe, go to selectormagazine.com.au)

30g hoisin sauce

3g sriracha



20 Thai basil leaves

20 coriander leaves

½ brown onion, very thinly sliced and washed under cold water for 10 minutes

150g bean sprouts, blanched in boiling water for 30 seconds and refreshed in ice water

Recipe by Dan Hong

Photography by John Paul Urizar

Styling by Michaela Le Compte 

Food Prep by Julie Ballard


1. Pho stock: Hold the onions and ginger over an open flame, using a pair of tongs until nicely charred. Set aside.

2. In a heavy based stockpot, place the bones, and brisket. Cover with water and bring to the boil on a high heat. Remove from heat and drain, discarding the water. Wash the bones and meat under running water to remove impurities. Wash out the pot, return the bones and meat back to the pot and cover with cold water and bring to the boil. Skim off any impurities, then add the charred onions, ginger, shallots and spices. Simmer for 8 hours, skimming the surface often. Strain. 

3. Seasoned pho stock: Bring the pho stock up to the boil in a saucepan, add remaining ingredients, stir to combine. 

4. Pho jus: Place 500ml seasoned pho stock in a saucepan, bring to the boil. Slowly add the kuzu slurry in a thin stream, whisking constantly. Stop adding the slurry when you reach a unctuous, saucy consistency. You will not need to add all the starch.

5. Hoisin nouc cham: Mix all ingredients until well combined, season to taste.

6. Season and grill the steaks in a frying pan or on a char-grill on high heat to your preference (rare to medium is best in my opinion; 10-15 minutes for medium rare). Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes. Slice steaks, across the grain, into 1cm slices. Spoon pho jus over the meat. 

7. Assemble the salad by combining the herbs, bean sprouts and sliced onion, dressed with some of the hoisin nuoc cham. Top the steak with salad and lemon wedges.

Notes: Pho stock can be stored in the freezer, or keep in the fridge for up to 4 days.


Wine Match

Rosé or mid-weight red such as Merlot

Preparation Time
30 minutes
Cooking Time
9 hours
4 (as an entrée or a shared plate)