Vietnamese Beef Pho
Vietnamese beef pho is a big bowl of comforting goodness. Though it’s typically filled with steaming hot broth, rice noodles and a protein, you can personalize your pho with your favorite toppings.
- Calories: 203
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 585mg
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 14g
- 1 tsp fennel seeds
- 1 tsp coriander
- 1 cinnamon stick
- 4 whole cloves
- 1-inch piece fresh ginger, peeled
- 3 scallions, sliced (plus additional for garnish)
- 4 cups low-sodium beef broth (gluten free if needed)
- 4 cups low-sodium chicken broth (gluten free if needed)
- 1 tbsp fish sauce (gluten free if needed)
- 10 oz dried flat rice noodles
- 12 oz sirloin steak or flank steak, thinly sliced
- Black pepper to taste
- 3/4 tsp brown sugar
- 1 tsp cornstarch
- 2 tsp fish sauce (gluten free if needed)
- 2 tsp low-sodium soy sauce (gluten free if needed)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 small red onion, sliced or
- 1/4 cup chopped fresh cilantro
- 7 oz bean sprouts
- 1 jalapeño pepper or sriracha sauce
- Slice the ginger into about 6 medallions.
- In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes.
- Add the ginger and scallion pieces. Stir for 30 seconds.
- Add the beef broth, chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
- Pour the broth through a strainer positioned over another saucepan; discard the solids.
- Add the fish sauce to the broth and keep warm over medium-low heat.
- Meanwhile, boil the noodles according to package directions. Set aside.
- In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce.
- In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds.
- Add the beef and sauté for 2 to 3 minutes for rare meat.
- Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.
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