Beef Pho: Hot Broth, Noodles and a Bit of Crunch
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
- 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 or sriracha sauce
For the broth:
- Make the broth: Slice the ginger into about six medallions. In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about one to two 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.
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 two to three 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
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