Umami Beef Pho Recipe

Name: Umami Beef Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (32 ounce) boxes beef broth (I use full sodium, but you can use low sodium); 1 yellow onion, peeled and sliced thin; 1 stalk lemongrass; 1 cinnamon stick; 1 teaspoon anchovy paste; 1 teaspoon peppercorn (put these in a tea bag or diffuser so they can be easily removed); 2 tablespoons fish sauce; 2 tablespoons soy sauce; 5 slices peeled gingerroot (about 1 inch in diameter with the thickness of a nickel); 2 cups sliced baby bella mushrooms; rice noodles (the kind that look like fettuccine); cilantro; deli sliced thin raw roast beef; bean sprouts (garnish) (optional); lime green onion (garnish) (optional)

Servings: persons

4 (32 ounce) boxes beef broth (I use full sodium, but you can use low sodium)
1 yellow onion, peeled and sliced thin
1 stalk lemongrass
1 cinnamon stick
1 teaspoon anchovy paste
1 teaspoon peppercorn (put these in a tea bag or diffuser so they can be easily removed)
2 tablespoons fish sauce
2 tablespoons soy sauce
5 slices peeled gingerroot (about 1 inch in diameter with the thickness of a nickel)
2 cups sliced baby bella mushrooms
rice noodles (the kind that look like fettuccine)
cilantro
deli sliced thin raw roast beef
bean sprouts (garnish) (optional)
lime green onion (garnish) (optional)

1
In a large stock pot, add the broth, onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for between 45 minutes.
2
Cook the noodles on the side -- al dente. I have tried cooking the noodles in the broth, but they tend to soak up most of the broth, not leaving enough broth when it is time to eat the soup. I have found it is better to cook the noodles on the side and add them to our bowls later.
3
Prepare garnishes. Cilantro is a must in my book. Some people also enjoy bean sprouts, lime wedges and sliced green onions.
4
After the broth has simmered for 45 minutes, remove the ginger, lemongrass, cinnamon stick and peppercorns.
5
Add mushrooms to the broth and simmer for an additional 10-15 minutes (or until mushrooms are tender).
6
To serve, place some noodles in a deep bowl. Add some roast beef slices on top. Ladle in a generous amount of the broth on top (make sure it is still hot -- the broth cooks the roast beef). Garnish with plenty of cilantro. Add other garnishes to taste.

146

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 15 ingredients. The key ingredients include: 4 (32 ounce) boxes beef broth (I use full sodium, but you can use low sodium), 1 yellow onion, peeled and sliced thin, 1 stalk lemongrass, 1 cinnamon stick, and more.

Yes, Umami 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.

Umami Beef Pho

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