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Vietnamese Beef Pho
Vietnamese Beef Pho
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Create a fragrant lemongrass pho with tender beef slices, rice noodles, and a colorful array of fresh veggies, herbs, and flavorful sauces.
Ingredients:
  • 4 quarts beef broth
  • 1 large onion, sliced into rings
  • 6 slices fresh ginger root
  • 1 lemon grass
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 0.5 pound bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup loosely packed cilantro leaves
  • 3 fresh jalapeno peppers, sliced into rings
  • 2 limes, cut into wedges
  • 2 (8 ounce) packages dried rice noodles
  • 1 pound sirloin tip, cut into thin slices
  • 3 tablespoons fish sauce
  • 0.5 tablespoon hoisin sauce
  • 1 dash hot pepper sauce
Instructions:
  • In a large pot, add broth, onion, ginger, lemongrass, cinnamon stick, and peppercorns. Bring to a boil, then lower the heat, cover, and simmer for 1 hour.
  • After simmering the broth for 45 minutes, soften the noodles by soaking them in a bowl filled with hot water until they are tender, approximately 15 minutes, then drain them.
  • Assemble bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges beautifully on a platter.
  • Separate the drained noodles into six large soup bowls. Arrange raw beef slices on top. Pour hot broth over the noodles and beef. Serve with a platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

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