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Vietnamese beef pho

Vietnamese Beef Pho

6
Points®
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Delicious, savory, hearty, classic Vietnamese pho is the dish that we crave on a chilly winter night. It's slurpable and warm and super-satisfying. This version features seared sirloin steak as well as a broth that's flavored with cinnamon sticks, star anise pods, whole peppercorns, and fish sauce. Top off the soup with scallions, crunchy radishes, and fresh cilantro for an additional pop of color and texture right before serving. As an optional topping, sliced hard-cooked egg is a classic ingredient in Vietnamese pho. If you like and you've got the time, feel free to top each bowl with half of a thinly sliced hard-cooked egg.

Ingredients

Uncooked lean trimmed sirloin beef

¾ pound(s)

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp

Canola oil

2 tsp

Onion

1 cup(s), chopped, chopped

Reduced sodium beef broth

4 cup(s)

Cinnamon stick

2 average

Star anise

2 item(s)

Peppercorn

½ tsp, black, about 10 peppercorn

Fish sauce

1½ Tbsp, Asian

Packaged rice noodles

4 oz, dried, flat

Scallions

3 medium, white and light green parts, thinly sliced

Radishes

4 medium, thinly sliced

Cilantro

¼ cup(s), chopped, fresh

Lime

1 item(s), cut into 4 wedges

Instructions

  1. Heat ridged grill pan over medium-high heat. Sprinkle steak with ⅛ teaspoon salt and the pepper. Place steak on grill pan and cook until browned and instant-read thermometer inserted into center of steak registers 145°F for medium, 6−8 minutes per side. Transfer steak to cutting board and let stand 5 minutes.
  2. Meanwhile, heat oil in large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until golden, about 8 minutes. Add broth. Bundle cinnamon sticks, star anise, and peppercorns in cheesecloth and add to pan. Add remaining ⅛ teaspoon salt and bring to boil. Reduce heat to low, and simmer, covered, 5 minutes. Stir in fish sauce.
  3. Cook rice noodles according to package directions. Drain and divide among 4 shallow bowls.
  4. Remove and discard cheesecloth bundle from broth mixture. Slice beef very thinly against the grain into about 20 slices. Layer beef over noodles. Top beef with scallions, radishes, and cilantro. Ladle broth over beef and serve with lime wedges.
  5. Serving size: 1 bowl

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