Vietnamese 60 min

Pho Bo (Vietnamese Beef Pho)

Name: Pho Bo (Vietnamese Beef Pho)
Total time: 60 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef sirloin, thinly sliced; 8 oz flat rice noodles (banh pho); 6 cups beef broth; 1 large onion, halved; 3 inch ginger, halved lengthwise; 2 star anise; 1 cinnamon stick; 3 whole cloves; 2 tbsp fish sauce; 1 tsp sugar; Bean sprouts, Thai basil, lime wedges, sliced jalapeño; Hoisin sauce and sriracha for serving

SoupNoodlesVietnamese

Ingredientsfor 2

380

Cal

30g

Protein

44g

Carbs

10g

Fat

11 lb beef sirloin, thinly sliced
28 oz flat rice noodles (banh pho)
36 cups beef broth
41 large onion, halved
53 inch ginger, halved lengthwise
62 star anise
71 cinnamon stick
83 whole cloves
92 tbsp fish sauce
101 tsp sugar
11Bean sprouts, Thai basil, lime wedges, sliced jalapeño
12Hoisin sauce and sriracha for serving

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Instructions

1
Char the onion and ginger directly over a gas flame or under the broiler until blackened on all sides, about 5 minutes. This builds the smoky backbone of pho.
2
Toast star anise, cinnamon, and cloves in a dry pot for 1-2 minutes until fragrant.
3
Add beef broth, charred onion, and ginger to the pot. Bring to a boil, then reduce to a gentle simmer for 30-40 minutes.
4
Strain the broth through a fine sieve, discarding the solids. Season with fish sauce and sugar. Keep hot.
5
Cook rice noodles according to package directions. Drain and divide among large bowls.
6
Arrange raw beef slices over the hot noodles. Ladle boiling broth over the top — the hot broth will cook the thin beef slices instantly.
7
Serve with a plate of fresh bean sprouts, Thai basil, lime wedges, jalapeño slices, hoisin, and sriracha on the side.