Beef & Lemon Myrtle Pho - Tom Walton

This beef & lemon myrtle pho is without question one of the best soups, it's comforting, nourishing and so delicious with its light yet full flavoured broth.

For this recipe Tom has infused 6mm cut dried lemon myrtle leaves into the broth, which is then poured hot over the beef, noodles and finished with a little lemon myrtle salt which adds another depth of flavour.

It all works so well, giving the broth a subtle and fragrant lemon flavour against the richness of the beef, silky rice noodles and fresh herbs.

Enjoy!

Ingredients   Method
Serves 2

1L beef broth 
2 tbsp 6mm cut dried lemon myrtle 
2cm piece ginger, thinly sliced 
2 tbsp soy or fish sauce 
1-2 tbsp palm sugar, optional 
Sea salt, to taste 
 
150g beef sirloin, frozen for at least 2 hours 
100g dried rice noodles 
½ bunch broccolini, trimmed 
 
2 tsp 1.6mm cut dried lemon myrtle 
2 tbsp flake sea salt 
 
1 cup bean sprouts 
1 large red chili, finely sliced 
1/3 cup sliced shallots 
1 cup each picked coriander & mint 
1 lemon 

      1. Place the broth into a pot and add the lemon myrtle, ginger, soy, palm sugar and bring to just under a simmer for 10-15 minutes, to infuse the lemon myrtle and ginger then strain into another pot and keep hot, covered over a low heat so it doesn’t reduce.  

      2. Thinly slice the sirloin while partially frozen then lay out on a plate. Freezing makes it easier to thinly slice.  
      3. Bring a medium saucepan of water to the boil, season with a pinch of salt and add the broccolini for 20 seconds then remove with tongs into ice water to refresh, drain and set aside. 
      4. Cook the rice noodles according to packet instructions in the same boiling water then refresh in cold water and drain well. Set aside.  
      5. Keep a pot of water boiling to reheat the noodles. 
      6. Gently mix together the lemon myrtle and salt and keep in a small airtight container. You will need just a little for this recipe. 
      7. Reheat the noodles in the boiling water, drain and add to the bottom of two bowls then add the beans sprouts, sliced raw sliced beef and broccolini. 
      8. Spoon the very hot broth and the veggies over the beef and top with the sliced chili, shallots and coriander. Serve with lemon myrtle salt sprinkled over, extra herbs, chili and lemon. 

         

         

         

        Looking to try Lemon Myrtle? Request a sample.