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Vietnamese Pho with Beef

Lynn Dugan - MyPlate2Yours


This week's food destination is Asia! We are celebrating a world of flavors with Vietnamese Pho. There are three main steps in creating pho: making the stock, prepping the soup contents, and assembling the soup. Since today's recipe for pho stock has some built in short cuts, it significantly reduces the recipe's overall time. And while the stock simmers for 30-45 minutes, you can start prepping the rest of the ingredients: collecting the basil/bean sprouts/cilantro; slicing the jalapeño/scallions/lime; gathering the condiments; prepping the noodles and slicing the beef. As soon as the stock is ready, you can quickly assemble the pho and enjoy this delicious treat!


Vietnamese Pho with Beef (serves 4)


For stock:

2 tablespoons ‘Better than Bouillon’ beef base

½ tablespoon Vietnamese fish sauce

1 tablespoon sugar

1, 2-inch piece fresh ginger, thinly sliced

½ yellow onion, large dice

Salt (sea or Kosher), if desired

4 whole cloves

4 whole star anise

2 cinnamon sticks


For soup:

½ pound thin stick rice noodles (240g), rinsed

½ pound beef strip loin or fillet, shaved thin (place in freezer before slicing)

1 cup basil leaves (Vietnamese, if available)

1 cup fresh bean sprouts

½ cup fresh cilantro leaves

1 large jalapeno or serrano chili, sliced thin

2 scallions, sliced thin

1 lime, cut into wedges

Condiments for the table: hoisin sauce, and chili sauce (like Sriracha)


Prepare the Pho stock: in a 4 quart saucepan, add 2 quarts water and beef base. Bring to a low boil. Add sugar, ginger, onion, cloves, star anise, and cinnamon sticks. Reduce broth to a simmer for about 30 minutes. Taste broth for salt. Simmer for additional 15 minutes, if desired. Strain broth through fine mesh strainer. Return to pan. Add fish sauce, to taste. Cover and simmer gently.


Assemble Pho:

Fill new saucepan with water and bring to a boil. Drop noodles into pan and cook. Check in 30 seconds. Drain and rinse in colander. Separate amongst 4 soup bowls.

Toss beef into the broth. Cook for 30-60 seconds and quickly distribute meat and broth amongst the soup bowls.


Toss each bowl with basil, sprouts, cilantro, jalapeno, and scallions, according to individual preferences. Squeeze wedge lime over bowl. Serve with hoisin and Sriracha, as desired. ENJOY!


Recipe adapted from Jet Tila, Food Network



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