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Extra Beef Vietnamese Pho
Created by: Howcan Team
Ingredients
- 1 pound beef brisket, thinly sliced
- 1 pound beef sirloin, thinly sliced
- 8 cups beef broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 piece ginger (2 inches), sliced
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 8 ounces rice noodles
- Garnishes: bean sprouts, Thai basil, cilantro, lime wedges, sliced chili peppers
Instructions
- In a large pot, add the beef broth, onion, garlic, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for 1 hour.
- While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
- After 1 hour, remove the spices and aromatics from the broth using a fine mesh strainer. Return the broth to a simmer.
- Add the beef brisket and simmer for 15-20 minutes until cooked through. Then add the beef sirloin and cook for an additional 5 minutes until just cooked.
- Divide the cooked rice noodles among 4 bowls. Top with the cooked beef slices.
- Ladle the hot broth over the beef and noodles. The hot broth will cook the beef slices further.
- Serve the pho hot, accompanied by the garnishes for each person to add as they like.
Pho, a beloved Vietnamese noodle soup, has a rich history dating back to the early 20th century. Originating in Hanoi, it was influenced by both Chinese and French culinary traditions. The dish typically features a flavorful broth, rice noodles, and thinly sliced beef, with the option to add extra beef slices for a heartier meal. Pho has become a staple in Vietnamese cuisine, with countless variations and regional specialties. In Ho Chi Minh City, Pho Hoa Pasteur is renowned for its aromatic broth and generous portions of beef. The key to a perfect bowl of pho lies in the quality of the broth and the tenderness of the beef slices, making it a must-try for food enthusiasts.
150 min
4
450 calories
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