Beef Pho

• 8 cups beef broth
• 1 cinnamon stick
• 2 star anise pods
• 1 tablespoon fresh ginger, sliced
• 2 cloves garlic, smashed
• 1/2 teaspoon black peppercorns
• 1 pound flank steak, thinly sliced
• 1/2 cup rice noodles
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Steps

1. 1 In a large pot, bring beef broth to a boil with cinnamon, star anise, ginger, garlic, and peppercorns. Simmer for 30 minutes.
2. 2 Strain the broth and return it to the pot. Add fish sauce, sugar, and soy sauce. Simmer gently.
3. 3 Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
4. 4 Add beef slices to the simmering broth and cook until just done, about 3-4 minutes.
5. 5 Divide noodles among serving bowls. Ladle hot broth and beef over the noodles.
6. 6 Garnish with cilantro, green onions, and lime wedges.
7. 7 Serve immediately with extra lime wedges and chili sauce on the side if desired.

Nutrition

Tips

• For maximum flavor, use high-quality beef broth or make your own.
• Customize your pho with bean sprouts, jalapeno slices, or Thai basil.
• Slice the beef as thin as possible against the grain for tenderness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with Sriracha or chili oil for heat lovers.
• Pair with a side of fresh spring rolls for a complete Vietnamese meal.

FAQ