VIETNAMESE PHO BEEF NOODLE SOUP

Ingredients:

For the broth:

• 1 lb beef rib, simmered (or high quality beef broth)

• 6 cups water 

• 1 small onion, halved

• 1 knob ginger (2-inch), sliced

• 1 cinnamon stick

• 2 star anise

• 4 whole cloves

• 1 tbsp fish sauce (or more to taste)

• 1 tsp coconut sugar

• Salt to taste

For the noodles and toppings:

• 6 oz flat rice noodles (banh pho)

• 6 oz beef sirloin or flank steak, thinly sliced against the grain

• 1 cup bean sprouts

• Fresh herbs: Thai basil, cilantro, mint

• 1 small chili (Thai bird’s eye or jalapeño), sliced

• Lime wedges

• Thinly sliced onion or scallions (optional)

• Hoisin sauce + Sriracha (optional)

Step by step:

1. In a dry pan, sear onion and ginger slices until browned (about 2–3 min). This adds depth.

2. In a large pot, combine beef ribs and 6 cups of water. Let it boil and skim off the scum. Let it simmer for 15 minutes longer.

3. Next add charred onion, ginger, cinnamon, star anise and cloves. Simmer uncovered to 1.5 hours.

4. Add fish sauce , sugar, and salt to taste

5. Strain broth

6. Soak or cook rice noodles according to package (usually 6–8 min). Drain and rinse with cool water to stop cooking.

7. Slice the beef thinly and set aside. It will cook in the hot broth when served.

8. Divide noodles into bowls. Top with raw beef slices. Strain hot broth over the beef—this will cook it perfectly medium-rare.

9. Top it off! Add sprouts, herbs, chili, lime juice, and sauces to your liking! ENJOY!