
Beef Pho
This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth
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This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Beef (or goat, or prawns) parboils briefly

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

Dried black-eyed beans soak briefly to loosen the skins

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…

The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…

Two pots if you have them: a spicy red broth and a clear chicken broth