Name: Vietnamese Beef Pho Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz eye of round steak; 2 oz dry rice stick noodles; 2 cups beef bone broth; 1 inch fresh ginger; 0.5 medium yellow onion; 1 stick cinnamon; 2 whole star anise; 1 tsp fish sauce; 0.5 cup bean sprouts; 0.25 cup fresh cilantro; 0.25 cup fresh Thai basil; 1 whole scallion; 0.5 medium lime; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Place the halved onion and sliced ginger directly over a gas flame or under a broiler for 5 minutes until charred and fragrant.
In a medium pot, toast the cinnamon stick and star anise over medium heat for 2 minutes until the aroma is released.
Add the beef bone broth, charred onion, charred ginger, and fish sauce to the pot; bring to a boil, then reduce heat and simmer for 15 minutes.
While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package instructions, then drain and set aside.
Slice the eye of round steak against the grain into paper-thin slices (placing the beef in the freezer for 15 minutes prior makes this easier).
Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot; season with sea salt and black pepper.
Place the cooked noodles in a large serving bowl and arrange the raw beef slices on top in a single layer.
Pour the boiling hot broth directly over the beef slices to cook them instantly to a perfect medium-rare.
Garnish the bowl with bean sprouts, cilantro, Thai basil, and sliced scallions, serving with a lime wedge on the side.

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Instructions

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