Beef Pho
Vietnamese aromatic beef noodle soup built on fragrant broth infused with star anise, cinnamon, and ginger. Rice noodles and tender beef strips are assembled fresh in bowls and topped with fresh herbs and lime.
Ingredients
Method
Char onion halves and ginger pieces directly over a gas flame or under a hot broiler until blackened on cut sides, about 3 minutes per side.
Bring beef broth to a boil in a large pot. Add charred onion, charred ginger, star anise, and cinnamon stick.
Reduce heat to low and simmer uncovered for 2 to 3 hours, allowing spices to infuse. Skim any foam that rises to the surface.
Strain broth through a fine mesh strainer into a clean pot. Discard solids. Stir in fish sauce and sugar. Taste and adjust seasoning.
Bring a separate pot of water to a boil. Add rice noodles and cook according to package directions until tender but not mushy, about 4 to 5 minutes. Drain and rinse with cool water.
Place a portion of cooked rice noodles into each serving bowl.
Bring broth back to a simmer. Arrange beef slices on a plate; pour hot broth over noodles and beef in each bowl. The residual heat will cook the beef rare to medium-rare.
Top each bowl with fresh mint, cilantro, bean sprouts, and sliced jalapeño. Serve with lime wedges and hoisin and sriracha on the side for diners to adjust to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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