Beef pho recipe
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This Vietnamese soup is filling, warming and cheap. You may want to hit up an Asian grocery to get these ingredients.
Ready in: 30 mins
- 4 1/4 cups beef stock
- 4 1/4 cups water
- 1/2-inch piece fresh ginger, cut into matchsticks
- 1 cinnamon stick
- 2 star anise
- 2 green cardamom pods, slightly crushed
- 1/2 teaspoon toasted coriander seeds
- 1 1/2 tablespoons fish sauce, or to taste
- 9 ounces dried rice vermicelli noodles
- Boiling water
- 8 ounces sirloin steak, sliced very, very thin
- Optional garnishes: chopped cilantro, mint, bean sprouts, sliced serrano chile, lime, hoisin sauce
Prep: 10 mins | Cook: 20 mins
1. Stir beef stock together with water in a large soup pot. Add ginger, cinnamon, star anise, cardamom, coriander, and fish sauce. Set over high heat.
2. When broth boils, turn heat down to low. Simmer for about 15 minutes.
3. Set rice vermicelli in a bowl and cover with boiling water. Soak for 5 minutes, then drain. Divide between four bowls.
4. Add beef to the simmering broth. Cook for about 30 seconds to 1 minute, until beef is cooked. Then lift beef out of the broth and place on top of noodles.
5. Pour broth over the bowls of noodles and beef. Serve with cilantro and other garnishes for each to dress up their own soup.
Reference: Beef pho recipe
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