Pho Recipe – Eats Now

Name: Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces; 1 onion, halved and sliced; 7 cups reduced-sodium beef broth; 3 whole star anise; 2 whole cloves; 1 (3-inch) cinnamon stick; 2 tablespoons fish sauce; 2 teaspoons sugar; Freshly ground black pepper; 8 ounces flank steak, trimmed; 8 ounces dried flat rice noodles (banh pho); 2 scallions, sliced on bias; 1/2 bunch fresh mint, roughly chopped; 1 cup fresh mung bean sprouts; 1/4 small dried Thai chile, thinly sliced

Servings: persons

2 teaspoons canola oil
1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces
1 onion, halved and sliced
7 cups reduced-sodium beef broth
3 whole star anise
2 whole cloves
1 (3-inch) cinnamon stick
2 tablespoons fish sauce
2 teaspoons sugar
Freshly ground black pepper
8 ounces flank steak, trimmed
8 ounces dried flat rice noodles (banh pho)
2 scallions, sliced on bias
1/2 bunch fresh mint, roughly chopped
1 cup fresh mung bean sprouts
1/4 small dried Thai chile, thinly sliced

1
Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; saute 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
2
Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
3
Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
4
Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces, 1 onion, halved and sliced, 7 cups reduced-sodium beef broth, and more.

Yes, 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.

Pho

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