A Steaming Bowl of Beef Pho With Rice Noodles
Vietnamese 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.
For the broth:
- 1 tsp fennel seeds
- 1 tsp coriander
- 1 cinnamon stick
- 4 whole cloves
- 1-inch piece fresh ginger, peeled and sliced
- 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)
For the pho:
- 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, sliced or sriracha sauce, to taste
For the broth:
Make the broth: 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 and 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.
For the pho:
Make the pho: 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.
Serving size: 1 cup
Per Serving: Calories: 203 Fat: 9g Saturated Fat: 2g Cholesterol: 20mg Sodium: 585mg Carbohydrates: 34g Fiber: 1g Protein: 14g
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Date Last Reviewed: May 15, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD