Vietnamese Beef Pho Recipe
- Servings: 4
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
Vietnamese Beef Pho is the quintessential comfort food, and this rendition from Bunny Eats Design using New Zealand grass-fed beef ribeye will not disappoint! Topping options are endless, and this soup freezes well, so you can enjoy steamy hot soup all week long or save leftovers for later.
Pro tip: When preparing the bowls to serve, be sure to arrange the sliced steak over the noodles in a single layer, as clumps or layers of steak might not cook evenly.
- 1 lb. New Zealand grass-fed ribeye (Tip: look for the Taste Pure Nature logo)
- 2 onions, quartered
- Fresh ginger, thickly sliced (about a 2-inch piece)
- 1 cinnamon stick
- 2 whole star-anise
- 3 garlic cloves
- 1 teaspoon coriander seeds
- 1 tablespoon peppercorns
- 6 1/4 cups beef broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 carrots, cut into large chunks
- 13 oz rice noodles, soaked and drained
- Fresh bean sprouts
- 1 green onion, sliced
- Fresh cilantro
- Fresh mint
- 1 red chili (e.g., Fresno chili), sliced
- 1 lime, cut into wedges
- Sriracha sauce
- 1. Place ribeye steak in the freezer for 40 minutes to firm up. Slice thinly and then set aside to bring to room temperature.
- 2. While the ribeye steak comes to room temperature, turn the oven broiler to high and place oven rack on the highest shelf.
- 3. On a foil-lined baking tray, arrange onion and ginger in one layer. Broil for 10-15 minutes, turning every 3-5 minutes, until charred.
- 4. In a dry frying pan add cinnamon, star anise, coriander seeds, peppercorns and garlic cloves. Toast on medium heat, stirring frequently, for 3 minutes, or until fragrant.
- 5. In a large saucepan, bring beef broth to a boil. Once the beef broth is boiling, add the toasted aromatics, carrots, fish sauce, brown sugar, salt, charred onions, and charred ginger. Reduce heat and simmer uncovered for 40 minutes.
- 6. Using a mesh strainer or slotted spoon, remove and discard the solid ingredients from the broth. Turn the heat back up and bring to a rolling boil.
- 7. In a separate saucepan over high heat, bring water to a boil and add rice noodles. Let cook for 2-3 minutes. Drain and divide noodles into 4 bowls.
- 8. Arrange sliced steak in a single layer over noodles. Ladle boiling broth over steak, cooking it instantly.
- 9. Serve immediately, garnishing with your choice of toppings, such as bean sprouts, green onion, cilantro, mint, red chili, lime juice, and Sriracha sauce.