Beef Pho Vietnamese Beef & Vegetable Soup
Prep Time 15 MinCook Time 30 Min
Our take on an authentic Vietnamese dish combines richly seasoned beef broth and top round steak for a delicious combination. Add some hot sauce for a little kick!
INGREDIENTS
Broth:
64 fl. oz. Beef Broth
1 Onion, unpeeled and cut in half
2 Tbsp. Grated Ginger
3 Star Anise Pods
3 Garlic Cloves, minced
2 Tbsp. Soy or Hoisin Sauce
2 Tbsp. Szechuan Peppercorns
Garnishes:
8 oz. Package Rice Noodles
4 oz. Shredded Carrots
½ Cup Cilantro or Thai Basil Leaves
1 Cup Bean Sprouts
1 Green Onion, sliced
1 Lime, cut in wedges
Sriracha Sauce or Hot Sauce, on the side
LET'S GET COOKING!
Preheat oven to 400°F F. Roast onion on a baking sheet for 10 minutes. Remove and place in a stock pot. Add the rest of broth ingredients.
Simmer uncovered for 20 minutes. Strain broth, cover and keep medium-hot.
In anohter small stock pot, cook rice noodles in boiling water for 3-4 minutes. Strain and cool down with running water. Divide among 4 serving bowls.
Add carrots to noodles. Top with thin steak pieces, cilantro or Thai Basil, and green onion. Pour hot broth over meat. Let sit until the beef is partially cooked and serve with bean sprouts, Thai basil, lime wedges, and Sriracha sauce on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F