- Prep: 20 min
- Cook Time: 32 min
- Total: 52 min
- Serving: 4 Servings
The word “Pho” is the Vietnamese name for a classic rice noodle soup that is traditionally made with beef broth but can also be substituted with chicken or shrimp.
- 6 cups beef broth
- 1 (1/4-inch thick) slice ginger
- 2 whole star anise
- 1 cinnamon stick
- 1/2 pound piece boneless beef sirloin, cut across the grain into thin slices
- 3 ounces dried flat rice noodles
- 1/4 cup Asian fish sauce
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh bean sprouts, rinsed and drained
- 1/8 cup minced scallions
- 1/4 cup fresh cilantro sprigs, washed and finely chopped
- 1 small thin fresh red or green Asian chilie, sliced thinly
- 1/2 cup fresh basil leaves
- In a large soup pan, bring the broth, ginger, star anise, and cinnamon to a rolling boil and then reduce the heat to medium-low and simmer for 15 minutes.
- Soak the noodles in a large bowl covered with hot water for 15 minutes.
- Meanwhile, bring a medium-sized pan of salted, bowling water to boil. Drain noodles and place in pan of hot water and cook, stirring, for 40 seconds. Immediately drain and set noodles aside.
- Pour the broth through a strainer and into a large saucepan. Pour in the fish sauce and sprinkle with salt and pepper. Mix in the beef and the sprouts and cook for 1 minute.
- Divide the noodles into 4 serving bowls and then ladle the soup over the noodles. Sprinkle the scallions, cilantro, chilies and basil onto the soup and serve.