Anise-Scented Beef Pho Recipe

Name: Anise-Scented Beef Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, peeled, quartered; 5 inches gingerroot, 2 2 1/2-inch pieces, peeled, halved lenghtwise; 6 whole star anise; 5 whole cardamom pods; 1/2 cinnamon stick; ½ cups low sodium beef broth; 4 cups water; 2 lbs flat-cut beef brisket; 2 tablespoons fish sauce; 2 tablespoons sugar; 1/2 lb dried rice noodles, 1/4-inch thick; 6 green onions, chopped; 6 sprigs fresh Thai basil; 2 jalapenos, stemmed, thinly cut on diagonal; 3 cups fresh mung bean sprouts; hoisin sauce; sriracha sauce; lime wedge

Servings: persons

2 onions, peeled, quartered
5 inches gingerroot, 2 2 1/2-inch pieces, peeled, halved lenghtwise
6 whole star anise
5 whole cardamom pods
1/2 cinnamon stick
½ cups low sodium beef broth
4 cups water
2 lbs flat-cut beef brisket
2 tablespoons fish sauce
2 tablespoons sugar
1/2 lb dried rice noodles, 1/4-inch thick
6 green onions, chopped
6 sprigs fresh Thai basil
2 jalapenos, stemmed, thinly cut on diagonal
3 cups fresh mung bean sprouts
hoisin sauce
sriracha sauce
lime wedge

1
Preheat oven to 350oF. Arrange onion quarters, rounded side down, and ginger pieces on small baking sheet. Roast until the onions begin to soften, about 25 minutes. Using kitchen scissors, snip off the darf edges. Toast star anise, cardamom pods, and cinnamon stick in small skillet over medium high heat until aromatic and slightly darker in color, stirring occasionaly, about 3 minutes.
2
Bring broth, water and brisket to boil in large pot over high heat. Skim off foam that rises to the top. Add onions, ginger and spices to pot. Reduce heat to medium-low. Cover and gently simmer until brisket is tender, about 2 1/2 hours. Uncover; cool 1 hour. (Can be made 2 days ahead. Chill brisket in soup, uncovered.).
3
Discard any fat from surface of the soup; rewarm the soup slightly. Using tongs, tranfer brisket to cutting board. Slice thinly across the grain. Strain the soup into a large bowl; discard the solids in strainer. Return soup to same pot; boil 10 minutes. Add fish sauce and sugar; season to taste with salt and pepper. Reduce heat to low. Add brisket to soup and warm through.
4
Meanwhile prepare the garnishes.
5
Cook the rice noodles in medium pot of boiloing salted water until just tender; about 5 minutes.Drain.
6
Divide noodles among the 6 bowls. Add brisket from soup, then onions, basil and chilies. Pour hot soup over. Serve with the remaining garnishes.

1021

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 onions, peeled, quartered, 5 inches gingerroot, 2 2 1/2-inch pieces, peeled, halved lenghtwise, 6 whole star anise, 5 whole cardamom pods, and more.

Yes, Anise-Scented Beef Pho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anise-Scented Beef Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions