RCI-ND.005.0015.001
Beef Pho
Beef Pho is a soup that can be served with sauce.
Prep3 min
Cook5 min
Total8 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Slice the sirloin tip steaks very thinly against the grain and set aside on a plate; the meat will cook quickly in the hot broth, so thin slicing is essential.
2
Bring a large pot of water to a rolling boil, add the dried rice noodles, and cook according to package directions until tender but still slightly firm; drain in a colander and divide among four serving bowls.
3
Char the onion slices and ginger slices directly over a gas flame or under a broiler until the cut surfaces are blackened, about 2-3 minutes per side; this charring develops the broth's depth of flavor.
5 minutes
4
Pour the beef broth into a large pot and bring to a boil over medium-high heat; add the charred onion and ginger, cinnamon stick, lemongrass (lightly crushed), and whole black peppercorns.
5
Reduce heat to medium-low and simmer the broth uncovered for 20-25 minutes, allowing the spices and aromatics to fully infuse; taste and adjust seasoning as needed.
25 minutes
6
While the broth simmers, prepare the fresh herbs and toppings: arrange the bean sprouts, fresh basil leaves, fresh mint leaves, cilantro leaves, sliced jalapeno peppers, and lime wedges on a serving platter for guests to add as desired.
7
Strain the broth through a fine-mesh sieve, discarding the solids, and return it to the pot; stir in the fish sauce and bring back to a gentle simmer.
8
Ladle the hot broth into each bowl of rice noodles, then add a handful of the sliced raw beef to each bowl—the residual heat will gently cook the meat in just 30 seconds to 1 minute.
9
Serve each bowl immediately with hoisin sauce and hot pepper sauce on the side, along with the platter of fresh herbs and lime wedges; diners can customize their bowls to taste.