Description
This fragrant bowl of Vietnamese beef pho combines spiced beef broth, tender sirloin, and soft rice noodles for a comforting and impressive meal.
Ingredients
- 8 cups beef broth (low-sodium preferred)
- 1 lb beef sirloin, very thinly sliced
- 1 lb rice noodles (bánh phở)
- 1 onion, cut into halves
- 3–4 star anise
- 1 cinnamon stick
- 2–3 whole cloves
- 1 tablespoon coriander seeds
- 1 lemon or lime, cut into wedges
- Fresh Thai basil leaves
- Bean sprouts
- Sliced jalapeños or Thai chilies
- Fish sauce, to taste
- Salt, to taste
Instructions
- Toast the spices in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Char the onion cut-side down on a hot skillet or flame until browned.
- In a large pot, bring the beef broth to a boil and add charred onion and toasted spices. Simmer uncovered for about 30 minutes.
- Cook the rice noodles according to package directions; drain and rinse under cold water.
- Strain the broth and return it to the pot, keeping it hot.
- Right before serving, lay thin slices of sirloin into the hot broth, poaching for 30–60 seconds.
- Place a portion of noodles in each bowl, ladle hot broth and beef over the noodles.
- Top with basil, bean sprouts, jalapeños, and lime wedges. Season each bowl with fish sauce and salt to taste.
Notes
For an authentic finish, use homemade beef bone broth and swap beef with seitan or tofu for a vegetarian option. Keep noodles separate from broth until assembly to prevent gumminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese