Beef Pho

An aromatic Vietnamese soup featuring tender slices of beef, rice noodles, and a rich broth infused with charred onions, ginger, and exotic spices. A true journey to Hanoi right in your own kitchen.

Ingredients

• 1 l Beef broth
• 1 pcs Yellow onion
• 1 pcs Ginger
• 1 pcs Cinnamon stick
• 2 pcs Star anise
• 1 tsp Coriander seeds
• 0.5 tsp Cloves
• 1 tsp Palm sugar
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce
• 225 g Beef sirloin steak
• 200 g Rice noodles
• 2 pcs Green onions
• 1 pcs Bird's eye chili pepper
• to taste Basil
• to taste Cilantro
• 1 pcs Lime

Instructions

1. Pour the beef broth into a large pot and add 500 ml of water. Cut the onion in half and ginger into several pieces, then char them in a dry pan over high heat on all sides for approximately 3–5 minutes until dark charred spots appear. Transfer to the pot with broth. In the same pan, lightly toast the spices (cinnamon, star anise, coriander seeds, and cloves) for 2–3 minutes until fragrant, then add them to the broth as well.
2. Bring the broth to a boil, then reduce the heat and simmer gently for 30 minutes. Strain the finished broth through a fine sieve and return it to the pot.
3. While the broth simmers, trim all the fat from the beef. Wrap the steak in plastic wrap and place in the freezer for 15 minutes—this will make the meat significantly easier to slice thinly. Slice the steak as thinly as possible, wrap it again in plastic wrap, and refrigerate until ready to serve.
4. Taste the broth and adjust the flavor using palm sugar, fish sauce, and soy sauce—the broth should be rich, slightly salty, and mildly sweet. Cook the rice noodles according to the package instructions, divide between two deep bowls. Top with the thin slices of raw beef.
5. Bring the finished broth to a vigorous boil and carefully pour it over the bowls with noodles and meat—the hot broth will cook the beef right in the bowl. Garnish with green onions, sliced chili, fresh basil, and cilantro. Serve with lime wedges to squeeze over as desired.