Beef Pho with Porterhouse Steak

Put steak in the freezer, this will help you cut it thinly. Peel onion and cut in half. Peel garlic and ginger and dice. De-string from sugar snap peas and thinly slice 3 on an angle. Slice red chilli. Cut lemon into wedges. Pick Thai basil leaves, discarding stems. Pick coriander leaves and roughly chop, dice stems keeping them separate and discard roots.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pot on medium high heat with a drizzle of oil. Add onion, garlic, ginger, cinnamon stick, star anise and coriander stems. Cook for 1-2 minutes, until slightly brown. Boil a kettle of water for step 4

Turn the heat down and add 6 cups of water, stock, hoisin & fish sauce, lime leaf and simmer with the lid on for 8-10 minutes.

In the meantime place rice noodles in a large bowl and cover with boiling water. Soak until tender, about 10 minutes. Drain and rinse under cold water for 30 seconds.

Remove steak from the freezer and thinly slice. Add all the sugar snap peas, pak choy, a squeeze of lemon juice (to taste) and simmer for 2-4 minutes. Add the steak and immediately remove from the heat, you can cook the steak longer if you prefer but be careful not to overcook it.

Divide rice noodles between bowls and ladle over pho. Garnish with Thai basil leaves, coriander leaves, chilli and sliced sugar snap peas. Serve any remaining lemon wedges on the side. Enjoy!

Put steak in the freezer, this will help you cut it thinly. Peel onion and cut in half. Peel garlic and ginger and dice. De-string from sugar snap peas and thinly slice 4 on an angle. Slice red chilli. Cut lemon into wedges. Pick Thai basil leaves, discarding stems. Pick coriander leaves and roughly chop, dice stems keeping them separate and discard roots.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pot on medium high heat with a drizzle of oil. Add onion, garlic, ginger, cinnamon stick, star anise and coriander stems. Cook for 1-2 minutes, until slightly brown. Boil a kettle of water for step 4

Turn the heat down and add 8 cups of water, stock, hoisin & fish sauce, lime leaf and simmer with the lid on for 8-10 minutes.

In the meantime place rice noodles in a large bowl and cover with boiling water. Soak until tender, about 10 minutes. Drain and rinse under cold water for 30 seconds.

Remove steak from the freezer and thinly slice. Add all the sugar snap peas, pak choy, a squeeze of lemon juice (to taste) and simmer for 2-4 minutes. Add the steak and immediately remove from the heat, you can cook the steak longer if you prefer but be careful not to overcook it.

Divide rice noodles between bowls and ladle over pho. Garnish with Thai basil leaves, coriander leaves, chilli and sliced sugar snap peas. Serve any remaining lemon wedges on the side. Enjoy!