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Vietnamese Pho Soup
Don’t forget to share this recipe with your friends!
Overview
- Recipe Type: Entree
- Serves 4
Ingredients
8 cups Daily Pantry Beef Broth
4 cups water
1 medium yellow onion, quartered
4 cloves of garlic, roughly minced
3 whole star anise
3 whole cloves
1 (3-inch) knob of ginger, sliced into coins
1 cinnamon stick
(optional: 2 Tbsp. fish sauce)
salt and black pepper
1 package pho rice noodles
12 ounces steak, very thinly sliced against the grain
Garnishes: bean sprouts, fresh cilantro, fresh ginger slices, lime wedges, thinly-chopped green onions, thinly-sliced jalapenos, Thai basil
Directions
Stir together beef broth, water, onion, garlic, star anise, cloves, ginger, cinnamon stick (and fish sauce, if using) in a large stockpot, and bring to a boil over high heat. Cover, reduce heat to medium-low, and let simmer for at least 20 minutes.
Meanwhile, cook the noodles according to package instructions. Immediately drain the noodles, and rinse with cold water to stop the cooking. Drain and set aside.
When you are ready to serve the soup, fill the serving bowls about halfway full with noodles. Then cover with the hot broth, and immediately stir in the steak so that it cooks. Top with your desired garnishes.
