"This is one of my favorite recipes for winter! It's a traditional Vietnamese beef broth soup made with onion, ginger and spices. The recipe can be made in 90 mins, but I prefer to simmer the broth for at least 4 hours to get the maximum flavor. Perfect for cozying up on cold winter nights!"
Beef Pho
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Prep time 10mins
Cook time 1hr 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 cups low sodium beef broth
- 2 star anise pods
- 1/2 teaspoon ground cinnamon
- 1 small onion, chopped
- 2 inch piece fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1/4 cup green onion, chopped
- 1 cup bean sprout
- 1 bunch Thai or regular basil, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime, cut into quarters
- 1 pound top sirloin, thinly sliced
- 8 ounces package of rice noodles
- 1/4 cup hoisin sauce, optional
- 1/4 cup sriracha sauce, optional
Method
Step 1
In a large pot, on medium heat, toast anise and cinnamon until fragrant, about 3-4 minutes. Add olive oil and heat for 1 minute. Add chopped onions, ginger and garlic and cook for an additional 4-5 minutes, until onions are translucent. Pour in beef broth and add fish sauce then bring to a boil. Cover then reduce to low heat and simmer for at least 1 hour to allow flavors to develop into broth.
Step 2
Cook rice noodles according to package directions. Strain broth with a fine strainer into another pot or large bowl. Assemble pho in each individual portion by adding cooked noodles and sliced sirloin to a bowl along with garnish: green onion, basil, cilantro, bean sprout and squeeze of lime.
Step 3
Pour hot broth over noodles, beef slices and garnish. Let stand for 1 minute to allow beef to cook. Add 1 tbsp hoisin sauce and 1 tbsp sriracha sauce, if desired.