Nicole Pisani has worked as head chef at Yotam Ottolenghi’s Soho restaurant NOPI and Anna Hansen’s Modern Pantry in London. Her passion is creating healthy and vibrant dishes with interesting ingredients and spice combinations. Kate Adams is a health writer and the author of The Flat Tummy Club Diet. She lost thirty-five pounds by eating recipes from Magic Soup.
Their cookbook from Atria, a distributing partner of our sister company Simon & Schuster, Magic Soup: 100 Recipes For Health And Happiness is available now from Atria Books, wherever books are sold.
Vietnamese is such a delicious cuisine, and very healthy, too. This recipe from Magic Soup: 100 Recipes For Health And Happiness is a bit of luxury, but we all deserve that! When cooking the steak, you need to be confident with the heat when you sear it, and then let it rest properly. That way, you can have melt-in-the-mouth rare beef with no blood. It’s a treat, but a worthy one.
- 7 oz rib-eye steak
- piece unsalted butter
- 1 3/4 cups chicken stock
- 1 star anise pod
- 1 cinnamon stick
- 1 lemongrass stalk, bashed about 1 inch fresh ginger, thickly sliced
- 1 tsp fish sauce
- 4 oz baby bok choy, leaves separated
- 4 oz tat soi, or other Chinese greens, stalks chopped
- 1 red chile
- 4 scallions, thinly sliced
- a handful of fresh lime basil leaves (or cilantro)
- a handful of bean sprouts
- flaky sea salt
- lime wedges, to serve
- To prepare the steak, season it well with salt on both sides.
- Heat a ridged griddle pan until very hot and sear the steak for approximately 4 minutes on each side. The trick is to see when it begins to sweat; that’s your cue to flip it over. Once the steak has seared, add the butter to the pan and take it off the heat. Spoon the butter over the steak and allow it to rest while you prepare the rest of the pho.
- Heat the chicken stock with the star anise, cinnamon, lemongrass, and ginger. Bring to a boil, then reduce the heat to a simmer and cook gently for 20 minutes or so. Remove the whole spices from the stock and add the fish sauce. Add the bok choy and simmer for 2 minutes in the stock.
- Slice the steak into thin strips. Divide among the serving bowls, then add the bok choy and tat soi. Ladle over the hot stock and scatter with the chile, scallions, lime basil leaves, and bean sprouts. Serve with lime wedges to squeeze over.