Pho Inspired Pulled Beef Soup
In a Fragrant Broth
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(May contain Celery)
Sugar Snap Peas
Slow Cooked Beef
Asian Broth Paste
(Contains Soya, Cereals containing gluten)
Ginger, Garlic & Lemongrass Puree
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Water for the Broth
Trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Roughly chop the coriander (stalks and all).
Juice one half of the lime and cut the other half into wedges.
Cut the sugar snap peas into 3 pieces.
Cut the beef into 2cm chunks. (Reserve the juice in the packet to add later.)
Boil a full kettle.
Pour the boiled water into a medium saucepan and bring to a boil.
Boil the eggs (see pantry) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
Meanwhile, boil a half-full kettle.
Meanwhile, place a large saucepan on medium-high heat, no oil. Add the boiled water (see pantry), Asian broth paste and lemongrass, ginger and garlic paste.
Bring to a simmer then add the beef and reserved juices. Use a wooden spoon to break up the beef as it cooks. Simmer until cooked, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Once the beef has warmed through, add the sugar snap peas and simmer, 1 min. Add the carrot and courgette ribbons and simmer until softened, 1 min.
Remove from the heat, stir the lime juice into the broth and season with salt and pepper.
Share the pho inspired pulled beef soup between your bowls.
Peel the egg, cut in half and place on top of the soup.
Drizzle over the sambal then garnish with the coriander, sesame seeds and lime wedges.