Vietnamese Beef Pho

Overview

🍽️ Serving Size: 4-6

👩‍🍳 Cooks in the Kitchen: Maia

🔪 Prep Time: 1 hr, 🍳 Cook Time: 2 hr 30 min (includes 45 min hands-off time)

⏱️ Total Time: 3 hr 30 min

Ingredients

• 1 lb 85% lean ground beef
• 2 onions, quartered through root end
• 12 cups beef broth
• ¼ cup fish sauce, plus extra for serving
• 4-in piece ginger, peeled and sliced into thin rounds
• 1 cinnamon stick
• 2 Tbsp sugar, plus extra for seasoning
• 6 star anise pods
• 6 whole cloves
• Salt
• 1 tsp black peppercorns
• 1 (1 lb) boneless strip steak, trimmed and halved
• 14-16 oz (1⁄8-in-wide) rice noodles
• 1⁄3 cup chopped fresh cilantro
• 3 scallions, sliced thin (optional)
• Bean sprouts
• Fresh Thai or Italian basil sprigs
• Lime wedges
• Hoisin sauce
• Sriracha sauce

Cooking Details

This recipe was more involved than other recipes in this cookbook, but it still felt manageable to do on my own. It generated a decent amount of dishes. I was worried when it came time to simmer the broth since the Dutch oven was very full, but I kept it at a gentle simmer (never a boil) and that worked fine.

Food Review

Delicious! It was fun to eat pho that I had made. Jacob’s thought it would be better if we had pho bowls (i.e. bigger bowls) so that it would hold more broth. He also would prefer if the meat was cut as thin as possible.