INGREDIENTS
Broth
5 kg beef bones
10 litres water
100 ml fish sauce (Megachef)
120 g rock sugar, crushed
3 brown onions, unpeeled
100 g ginger, unpeeled
Sea Salt to taste
Beef pho
1 kg fresh rice noodles
350 g Blackmore beef fillet, thinly sliced
250 g bean sprouts, debearded
1 bunch coriander, leaves picked and washed
2 birds eye chillies sliced
1 lime, cut into 8 wedges
Spice pouch
3 cloves
4 star anise
1 cassia bark
10 black peppercorns
To serve
3 spring onions, thinly sliced on the diagonal.
Miele Accessories
METHOD
Spice pouch
- Combine all ingredients for the spice pouch in a small square of muslin cloth. Tie with cooking twine. Set aside.
Broth
- Pre-heat oven on Fan Plus at 180°C.
- Place beef bones in a large roasting pan with the onions and ginger, roast for 1½ hours or until bones are well coloured. Set the onion and ginger aside until required.
- Place roasted bones into a large, deep solid steam tray with the water. Steam at 100°C for 1 hour.
- Reduce the temperature to 85°C and Steam for a further 15 minutes. Skim the stock of any impurities. Stock should be clear.
- Add fish sauce, sugar, onions, ginger and spice pouch. Steam at 100°C for 3 hours. Taste and adjust with salt if
necessary. - Strain the broth through a fine sieve and then again through muslin cloth over a sieve. Keep broth piping hot for serving.
Beef pho
- Place the noodles in a solid steam tray uncovered and Steam for 1 minute at 100°C. Immediately place into serving dishes.
- Sit thinly sliced beef on top of noodles, along with some bean sprouts, coriander leaves and chilli.
- Pour hot beef broth over each dish. Garnish with a lime wedge and spring onion, serve immediately.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
