Beef Pho

Beef pho is served in a deep bowl and layered with hot noodles, green scallions, cilantro and thin slices of beef. A rich, hearty, piping hot beef broth is ladled over the beef then condiments of Thai basil, mint, cilantro jalepeno peppers and lime wedges are passed to guests to add and enjoy.

5 from 15 votes

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Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 480kcal

Author: Pat Nyswonger

Ingredients

For the Broth:

2 1/2 quarts beef broth preferably freshly made
3 tablespoons Vietnamese fish sauce
2-3 slices of fresh ginger root
2 cinnamon sticks 4-5 inches each
5 star anise
1 tablespoon sugar

Prepare the Noodles:

1 package 14-ounces Thai rice sticks, (noodles) medium

For the Condiment Plate:

1 ounce package Thai basil leaves
1 bunch fresh cilantro
1 bunch fresh mint
2 cups fresh bean sprouts
5 limes cut into wedges
2 jalapeño chiles stemmed and thinly sliced

For the Soup Bowls:

1 pound beef sirloin
6-8 green onions
1/2 bunch fresh cilantro rinsed and dried
Asian chili sauce or Sriracha sauce for serving

Instructions

Using a large stock pot, add the beef stock and bring it to a boil over high heat. Add the fish sauce, ginger root, cinnamon sticks, star anise and the sugar, reduce the heat to low and simmer for 30 minutes.
Arrange the basil leaves,1 bunch of the cilantro, mint, bean sprouts, lime wedges and sliced jalapeño chiles on a platter and reserve as condiments when the pho is served.
Fill a large saucepan with water and bring it to boil over high heat. Add the rice noodles and cook according to the manufacturer’s directions.
While the noodles are cooking add the following to a plate and reserve until the noodles are cooked: Slice the beef as thinly as possible…if the beef is partially frozen it will slice easily. Slice the green onions on a diagonal about 1-inch. Cut the 1/2 bunch of cilantro into large pieces.
Drain the noodles and add an equal portion to 4 large bowls, add the green onions and chopped cilantro.
Divide the slices of beef equally among the bowls, placing them in one layer on top of the green onions and cilantro. Remove the ginger root, cinnamon sticks and star anise from the beef broth and ladle the piping hot broth into the bowl. The hot broth will cook the thinly sliced beef.
Serve the bowls immediately and pass the platter of condiments and the chile sauce.

Notes

Most butchers in a grocery store will gladly slice the beef for you, or, it may be available packaged as sukiyaki beef.

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