Vietnamese Pho-Spiced Beef
Aromatic beef broth infused with star anise, cinnamon, and ginger, served over rice noodles with fresh herbs and protein. Customizable protein and noodle base adapt to dietary preferences and ingredient availability.
Ingredients
Method
Char onion halves in a dry skillet over medium-high heat for 2–3 minutes per side until blackened. Transfer to a large pot.
Add beef broth, star anise, cinnamon stick, and smashed ginger to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes uncovered.
Strain broth through a fine mesh sieve into a clean pot; discard solids. Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.
Bring a separate pot of salted water to a boil. Cook rice noodles according to package directions; drain and divide among serving bowls.
If using beef, arrange thin slices on a plate. Gently reheat broth to 180°F (just below boiling). Ladle hot broth over noodles and protein to cook thin-sliced beef by residual heat, or cook ground/diced protein in broth for 5–8 minutes.
Top each bowl with mint, green onion, and bean sprouts. Serve with lime wedges on the side for guests to squeeze to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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