2x 300g scotch fillet steak (boneless rib eye)
Lemon wedges to garnish
5kg beef bones
1kg beef brisket
4 onions, peeled and cut in half
350g ginger, crushed
6 stalks green shallots
100g Chinese cardamom
100g cassia bark
100g star anise
2g liquorice root
Seasoned pho stock
1 litre pho stock
40ml kombu extract (optional)
75ml fish sauce
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
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.
Rosé or mid-weight red such as Merlot