- 2 rib-eye on the bone (about 400gm each)
- To serve: lemon wedges
- 1 onion, peeled
- 80 gm piece ginger, smashed but in 1 piece
- 1.25 kg beef bones
- 1 pig’s trotter
- 250 gm beef brisket
- 25 spring onions
- 30 gm Chinese cardamom (see note)
- 1¼ tsp cloves
- 30 gm cassia bark
- 30 gm star anise
- 8 pieces (10gm each) liquorice root
- 1¼ tbsp caster sugar
- 1 tbsp konbu extract (optional; see note)
- 1¾ tbsp fish sauce
- 55 gm kuzu (root starch; see note) mixed with 55ml cold water to make a thick slurry
- 200 ml nuoc cham (see <b><u><a href='http://www.gourmettraveller.com.au/recipes/recipe-search/video/2014/10/prawn-toast-with-yuzu-mayonnaise-coriander-and-mint/'>prawn toast with yuzu mayonnaise, coriander and mint recipe</a></b></u>)
- 1½ tbsp hoisin sauce
- 1 tsp sriracha
- ½ onion, very thinly sliced, soaked in water for 10 minutes
- 1 spring onion (green part only), thinly sliced
- 20 (½ cup) Thai basil leaves
- 20 (½ cup) coriander leaves
- 6 sawtooth coriander leaves, finely sliced (see note)
- 150 gm bean sprouts, blanched for 30 seconds then refreshed in iced water
- 1 long red chilli, thinly sliced into rounds
- 1For the seasoned pho stock, hold the onion and ginger over an open flame, using a pair of tongs, until nicely charred. Set aside. Put the bones, trotter and brisket into a large heavy-based stockpot. Cover generously with cold water and and bring to the boil over high heat. Remove from the heat and drain, discarding the water. Wash the bones and meat under running water to remove any impurities. Wash out the pot, then return the bones, trotter and meat to it, cover with cold water and bring to the boil. Skim off any impurities, then add the charred onion and ginger, the spring onions and the spices. Simmer for 8 hours, skimming the surface often. Strain. When cool, pour into a large container and store in the freezer, or keep in the fridge for up to 4 days. This is the basic pho stock. To finish seasoned pho stock, combine 500ml stock, 1½ tsp salt and the remaining ingredients in a bowl, stirring until the sugar dissolves.
- 2For the pho jus, bring 500ml seasoned pho stock to the boil in a saucepan. Slowly add the kuzu slurry in a thin stream, whisking constantly. Stop adding the slurry when you reach an unctuous, saucy consistency (3-4 minutes; you may not need to add all the starch). Cover, set aside and keep warm.
- 3For the hoisin nuoc cham, mix all ingredients together in a bowl until well combined, then season to taste with salt and pepper.
- 4Season and grill the steaks in a frying pan or on a char-grill on high to your preference (rare to medium is best in my opinion; 10-15 minutes for medium rare). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
- 5For the salad, combine the onion, spring onion, herbs, bean sprouts and chilli, and drizzle with some of the hoisin nuoc cham.
- 6Cut the meat into 1cm slices and arrange on a serving plate. Put the bones on the plate, too. Spoon the pho jus over the meat, then top with the salad. Serve with lemon wedges and extra pho jus on the side.
Note Chinese cardamom and sawtooth coriander are available from Asian grocers and supermarkets. Konbu extract can be hard to find; substitute a large piece of konbu when simmering the stock. Konbu extract and kuzu are available from specialty Japanese food shops. If you can't find kuzu, substitute potato starch. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
Drink Suggestion: A wine with tannin structure without being too powerful – a Luke Lambert Nebbiolo Reserve, Heathcote. Drink suggestion by Franck Moreau