Pho

16 ingredients
4 steps

Ingredients

  • 2 teaspoons canola oil
  • 1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces
  • 1 onion, halved and sliced
  • 7 cups reduced-sodium beef broth
  • 3 whole star anise
  • 2 whole cloves
  • 1 (3-inch) cinnamon stick
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • Freshly ground black pepper
  • 8 ounces flank steak, trimmed
  • 8 ounces dried flat rice noodles (banh pho)
  • 2 scallions, sliced on bias
  • 1/2 bunch fresh mint, roughly chopped
  • 1 cup fresh mung bean sprouts
  • 1/4 small dried Thai chile, thinly sliced

Directions

  1. 1
    Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; saute 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
  2. 2
    Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
  3. 3
    Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
  4. 4
    Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side.

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