Vietnamese Beef Pho
Served with an array of fresh garnishes and assorted sauces, this lemongrass-infused pho soup offers a unique dining experience. Notably, the meat is delicately sliced and cooked directly in the serving bowl. The thinly sliced beef, nearly translucent, is ideally prepared by the butcher. The steaming broth is then poured over the noodles and raw meat, swiftly cooking the meat as you garnish the soup to your liking.
Ingredients
- 4 quarts beef broth
- 1 large onion, sliced into rings
- 6 slices fresh ginger root
- 1 lemon grass
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 1 pound sirloin tip, cut into thin slices
- ½ pound bean sprouts
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup loosely packed cilantro leaves
- 3 fresh jalapeno peppers, sliced into rings
- 2 limes, cut into wedges
- 2 (8 ounce) packages dried rice noodles
- ½ tablespoon hoisin sauce
- 1 dash hot pepper sauce
- 3 tablespoons fish sauce
Instructions
- Combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns in a large pot. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
- Arrange bean sprouts, basil, mint, and cilantro on a platter with peppers and limes.
- Soak noodles in hot water to cover until soft, about 15 minutes. Drain.
- Place equal portions of noodles into 6 large soup bowls; place raw beef on top. Ladle hot broth over noodles and beef. Serve alongside hoisin, hot pepper, and fish sauces; pass platter with garnishes.
Nutrition
Calories: 528kcalCarbohydrates: 73gProtein: 27gFat: 14gSaturated Fat: 5gCholesterol: 51mgSodium: 2844mgPotassium: 865mgSugar: 4gVitamin C: 23mgCalcium: 114mgIron: 5mg
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