Beef Pho Soup

21 days of Soup | March 25, 2016 | By



Beef Pho Soup
Serves 4
This slightly easier version of the classic Vietnamese soup has a number of ingredients that all have one purpose - to accentuate the broth. It's true. And once you make it you'll understand why.
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
  1. 2 whole garlic cloves
  2. 1 large onion, chopped
  3. 2 celery stalks, chopped
  4. 2 carrots, peeled and roughly chopped
  5. Medium-sized piece of ginger, peeled
  6. 1 chili pepper (thai bird, serrano, or jalapeƱo)
  7. 2 whole cinnamon sticks
  8. 2 whole star anise
  9. 2 teaspoons whole coriander seeds
  10. 6 cups homemade beef broth
  11. 1 tablespoon soy sauce
  12. 1 tablespoon fish sauce
  13. 1 to 2 limes
  14. 1/2 pound sirloin steak or eye of the round beef
  15. 8oz dried rice noodles
  16. 1 cup fresh cilantro or basil
Optional garnishes
  1. Fresh bean sprouts
  2. Scallions, chopped
  1. Bring the homemade broth to a boil and add the first 9 ingredients.
  2. Add the soy sauce, fish sauce and lime juice. Reduce to simmer for 2 hours.
  3. Thinly slice the beef.
  4. Cook the noodles in a separate pot.
  5. Strain all vegetables and aromatics from the broth and discard (or save some for presentation).
  6. Arrange the raw beef in a single layer in bowls.
  7. Bring broth to a 2nd boil and slowly pour over the raw beef until it is cooked.
  8. Add the noodles, fresh herbs and garnish.
  1. I hate to say it, but if you aren't going to make your own broth... it ain't no pho! It is so worth the extra few steps... and the waiting. You'll most likely eat it all in one meal. But if you don't, store the noodles/beef/vegetables and the broth in separate containers, otherwise the noodles turn mucky.
Grace, Truth & Lemons