- Total Time
This traditional Vietnamese dish is a fragrant combination of beef, seasonings and fresh vegetables. It's served over rice noodles and then covered with broth.
olive oil2 tsp
uncooked onion(s)1 cup(s), chopped
uncooked lean trimmed sirloin beef½ pound(s)
canned beef broth2 cup(s), reduced-sodium
cinnamon stick(s)1 average
peppercorn¼ tsp, black, about 5 peppercorn
table salt½ tsp
packaged rice noodles8 oz, dried, flat
uncooked scallion(s)2 medium, chopped
uncooked bean sprouts1 cup(s), fresh
cilantro¼ cup(s), chopped, fresh
- Heat oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes, until soft. Add beef and cook 3 to 4 minutes, until browned on all sides. Add broth, cinnamon stick, peppercorns and salt and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. (Note: Star anise pods are added to traditional beef pho to help flavor the broth. Add and remove 1 to 2 star anise pods with the cinnamon stick and black peppercorns, if desired.)
- Meanwhile, cook rice noodles in a large pot of boiling water for 6 to 8 minutes, until just tender. Drain and transfer to individual shallow bowls.
- Remove cinnamon stick and peppercorns from beef mixture. Using a slotted spoon, spoon beef and onion over noodles. Top beef with scallions, sprouts and cilantro. Ladle remaining broth over dishes and serve. Yields about 3/4 cup of beef and broth mixture and 3/4 cup of noodles per serving.