WATCH: How To Make Beef Pho

Spices and aromatic ingredients make this beef pho recipe especially flavorful.

 

This fast and easy beef pho recipe is extra flavorful. The spices and fresh ingredients underscore the simplicity of this Vietnamese beef noodle soup recipe. The soup itself is an aromatic, savory, and umami-packed broth while the toppings are a mix of fresh ingredients that when eaten together creates a super flavorful spoonful every time. Serve it piping hot with a dash of Sriracha or chopped siling labuyo to stave off the evening rain's chill. 

 

Beef Pho

 

Takes 1 hour 10 minutes

Makes 4 servings

 

8 cups homemade chicken stock

2 stalks lemongrass (tanglad), trimmed and pounded

2 pieces star anise

2 pieces cinnamon bark

1/4 cup fish sauce (patis), or to taste

250 grams beef, (use rib-eye steak), sukiyaki cut

3 cups rice noodles, cooked

1 cup bean sprouts (togue)

1/2 cup fresh basil leaves

1 handful fresh cilantro leaves

1 red chili pepper (siling labuyo), seeded and chopped (optional)

2 limes (dayap), sliced into wedges

Sriracha sauce, to serve

 

1 Make the broth: place stock, lemongrass, star anise, cinnamon, and fish sauce in a stockpot and bring to a boil. Lower heat and simmer for 3 minutes. Strain and discard solids. Place broth back in the pot and bring to a boil. Lower heat to a simmer.

 

2 Using tongs, dip beef slices in boiling broth for about 1 minute to cook. Set beef aside.

 

3 Portion noodles among 4 serving bowls. Add broth and top with beef, bean sprouts, basil leaves, cilantro leaves, and chopped chilies. Serve with lime wedges, sriracha sauce, hoisin sauce, and fish sauce on the side.

 

A steaming bowl of Vietnamese pho is perfect for staying in.
 

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This Filipino chicken soup's broth is flavored with ginger and made extra tasty with patis.

 

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