It’s soup season!! The colder weather of November pairs perfectly with this Vietnamese beef pho (pronounced fuh).
My dad is a literal pho-natic … Since moving to New York City my parents seemingly have try a new pho restaurant every week! In the Summer I was definitely a bit judgmental because I couldn’t stand the hot broth in the humidity of the city.
We’ve always gone to restaurants to get pho because I always assumed that it would be waaaay too difficult to make because of how many intense flavors there are. Turns out it’s quite simple. Now I know why my dad loves pho so much and we’ll be eating it all the time at my house!
Ingredients (3 Servings)
2 Large Yellow Onions
1 4-inch Piece of Ginger
3 Large Carrots
8 Cups Beef Broth
2 Whole Star Anise
3 Whole Cloves
2 Cinnamon Sticks
2 Tsp. Coriander Seeds
8 Oz. Sirloin Steak
- Peel and quarter the onions and ginger. Cut the carrots into thirds.
- Put your oven to Broil. Add the onions and ginger to a small sheet pan and put it under the broiler. Keep the sheet pan under the broiler for about 7-min. per side, until the onions and ginger are slightly charred.
- In a small saucepan, toast the star anise, cloves, cinnamon sticks and coriander seeds for about 2-3 minutes, or until you can smell the spices. Make sure to stir frequently so that the spices don’t burn.
- In a large pot, add the toasted spices, charred onion and ginger, beef broth, and carrots. Bring to a boil and then heat at a simmer for 30-minutes.
- While the broth is simmering, cut the sirloin steak extremely thin. Once sliced, keep in a separate bowl on the side.
- Cut the optional beef pho toppings: cut the lime into wedges and slice the scallion. Leave the cilantro whole. I put all of the prepared toppings into small bowls so that everyone could decide which toppings they wanted and how much.
- After the broth has been simmering for 30-minutes, strain the broth into a different pot, making sure to collect all of the spices and vegetables in the strainer. Simmer the broth until you’re ready to use it.
- Cook the noodles in a separate pot according to the instructions. Mine took about 4-minutes.
- Once the noodles are cooked, strain them and separate them evenly, directly into the bowls for serving.
- Put the thinly sliced beef on top of the noodles, spreading them on the bottom of the bowl. (Use a shallow and wide bowl for best cooking of the beef)
- Once your bowl is ready for serving, ladle the broth on top of the beef and noodles. You’ll see the beef cooking as you pour the broth! (If you are making larger quantities, pour out a few bowls and then reheat the broth for a minute so that the broth can be hot enough to cook the beef)
- Add whatever toppings you want, but I strongly suggest using all.
- Enjoy and I won’t judge you for slurping the beef pho broth straight from the bowl!