Create these mouthwatering dishes from TV chef Dean Edwards in the oven or slow cooker – it’s up to you.
Vietnamese pho is reliant on the rich beef stock
No need for speed! Beef pho (pictured)
- 1kg (2lb 4oz) beef bones (ask your butcher)
- 2 onions, peeled and halved
- 2 thumb-sized pieces of fresh root ginger, sliced
- 400g (14oz) beef brisket
- 30g (1oz) soft brown sugar
- 2tbsp fish sauce
- 5 cloves
- 3 star anise
- 1 cinnamon stick
- 1tbsp fennel seeds
- 1tbsp coriander seeds To serve
- 4 nests of rice noodles
- 200g (7oz) beef fillet, very thinly sliced
- 6 spring onions, sliced thin
- 100g (3½oz) bean sprouts
- Fresh mint leaves
- 4 lime wedges
- Sriracha sauce
Toast the spices in a dry pan for 1 minute, until fragrant, then set aside. Boil the bones in water for 10 minutes, then drain and rinse the bones.
Place the onions, cut-side down, and ginger in a pan, and cook over a high heat until very charred on one side.
Put in a pot with the spices, bones, brisket, sugar and fish sauce. Pour in enough cold water to cover, then bring to a simmer.
Cover and cook over a low heat for 6 hours, skimming off any grey foam. Remove the brisket and set aside until cooled a little.
Cut into strips. Strain the liquid into a pan. Discard the bones, veg and spices. Set the pan over a low heat – ensure it’s steaming hot when serving.
Cook the rice noodles according to the packet. Divide the noodles, beef fillet and brisket between 4 bowls.
Ladle in the broth, then garnish with spring onions, bean sprouts, mint, lime wedges and sriracha.
SLOW COOKER METHOD
Toast the spices and prepare the bones as above.
Put the onions, ginger, spices, bones, brisket, sugar and fish sauce in the slow cooker pot. Pour in enough cold water to cover.
Cover and cook on low for 8 hours, skimming off any grey foam. Continue as above to serve.