Beef Pho with Star Anise Broth

• 8 cups beef broth
• 2 star anise pods
• 1 cinnamon stick
• 3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 1 onion, halved and charred
• 2 whole cardamom pods
• 1 lb flank steak, thinly sliced
• 8 oz rice noodles
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup sliced green onions
• 1 lime, cut into wedges
• 1 teaspoon fish sauce
• Salt and pepper to taste

Steps

1. 1 In a large pot, combine beef broth, star anise, cinnamon stick, garlic, ginger, charred onion, and cardamom pods. Bring to a boil, then reduce to a simmer for 30 minutes.
2. 2 While broth simmers, cook rice noodles according to package instructions. Drain and set aside.
3. 3 Season thinly sliced beef with salt and pepper. In a separate pot, blanch beef in boiling water until just cooked through, about 1-2 minutes. Remove and set aside.
4. 4 Strain the broth and return to the pot. Add fish sauce and adjust seasoning with salt and pepper if needed.
5. 5 Divide noodles among four serving bowls. Top with beef and ladle hot broth over each serving.
6. 6 Garnish with cilantro, basil, green onions, and lime wedges.

Equipment

• Large pot
• Cutting board and knife
• Tongs

Variations

• Use chicken instead of beef for a chicken pho.
• Add bean sprouts for extra crunch.

Substitutions

• Substitute flank steak with thinly sliced brisket.
• Use vegetable broth for a vegetarian version.

Pairings

• Spring rolls
• Fresh fruit salad

Nutrition

Tips

• Charring the onion adds depth to the broth.
• Adjust the amount of star anise to control the licorice flavor.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with extra lime wedges and chili garlic sauce on the side.
• Pair with a refreshing Vietnamese iced coffee.

FAQ