Rare Beef Pho Soup
Servings
4
servingsPrep time
20
minutesCooking time
1
hourI love enjoying a rare beef pho when I go to a Vietnamese restaurant, so I wanted to share an easy (and delicious!) way to make it at home!
Ingredients
- Soup
2 yellow onions
1 piece of ginger, 3 inches
7 star anise
2 cloves
2 cinnamon sticks
1 tbsp (6g) coriander seeds
6 cups (1.42 liters) chicken broth
4 cups (1 liter) beef broth
4 cups (1 liter) water
1 tsp (4g) white sugar
3 tbsp (45ml) fish sauce
1 pack (300g) rice noodles
+/- 350g filet mignon or rib-eye steak, thinly sliced
- Toppings
Bean sprouts
Basil (regular or Thai)
Lime wedges
Hoisin sauce
Sriracha
Instructions
- Peel the yellow onions. Thinly slice ½ of one onion and set aside for garnishing the soup. Cut the remaining 1½ onions into quarters. Cut the ginger into 3 pieces, each 1 inch, leaving the skin on.
- Place the onion and ginger pieces on a large baking sheet. Broil for 5-10 minutes, turning halfway through, until they are charred. Set aside.
- In a large pot over medium heat, toast the star anise, cloves, cinnamon sticks, and coriander seeds for about 5 minutes, until they release their fragrance.
- Pour in the chicken broth, beef broth, and water. Add the charred onion and ginger pieces. Bring to a boil, then reduce to a simmer and let cook for 30-45 minutes.
- Using a strainer, remove the spices, onion, and ginger, leaving only the broth. Keep the broth warm on low heat. Add the white sugar, fish sauce, and salt (about 1 tsp, or to taste).
- Cook the rice noodles according to the package instructions.
- Place the cooked rice noodles in bowls. Add a few slices of beef and some of the thinly sliced yellow onions. Pour the hot broth over the top.
- Garnish with bean sprouts and basil.
- When serving, add lime juice, hoisin sauce, and sriracha to taste. Enjoy!
