Description
A rich and aromatic Vietnamese noodle soup featuring tender slices of beef and fresh herbs.
Ingredients
Scale
- 1 lb beef brisket or flank steak
- 8 oz flat rice noodles (Bánh phở)
- 1 whole onion
- 1 piece of ginger
- 2–3 star anise
- 3–4 cloves
- 1 stick of cinnamon
- 1 bunch fresh cilantro
- 1 bunch Thai basil
- 3–4 green onions
- 1 lime
- Chili slices or sriracha to taste
Instructions
- Char the onion and ginger over an open flame or in a dry skillet until they develop a lovely char.
- Place the charred onion, ginger, and chosen meat into a large pot with water and set to simmer, adding spices as the water heats.
- Skim off any foam that rises to the surface for a clearer broth.
- In a separate pot, bring water to a boil and cook the rice noodles according to the package instructions, usually about 5–7 minutes. Drain and rinse to prevent sticking.
- Once the broth has simmered, strain it to remove solids, returning only the clear liquid to the pot.
- Bring the broth back to a gentle boil, adding raw meats for just a minute if using.
- In bowls, place a nest of noodles, add cooked meat, and ladle hot broth over it.
- Top with fresh herbs, bean sprouts, and lime wedges, finishing with sliced chili for heat.
Notes
For a vegetarian version, substitute beef with tofu and use vegetable broth. Use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Pho, Vietnamese Noodle Soup, Beef Pho, Comfort Food, Soup Recipe