Vietnamese Beef Pho
Ingredients
- 4 quarts beef broth
- 1 large onion, sliced into rings
- 6 slices fresh ginger root
- 1 stalk lemongrass
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 1 (8 ounce) package bean sprouts
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup loosely packed cilantro leaves
- 3 fresh jalapeño 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
- ½ tablespoon hoisin sauce
- 1 dash hot pepper sauce
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Instructions
- Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
- When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
- Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
- Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.
Source
Original recipe: View Original