Name: Classic Vietnamese Beef Pho
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw beef eye of round; 1.5 oz dry rice sticks; 2 cup beef bone broth; 0.5 medium yellow onion; 1 inch fresh ginger; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 0.25 cup fresh Thai basil; 0.5 medium lime; 1 tsp sriracha; 1 pinch sea salt; 1 pinch black pepper

Nutrition

Per serving

509 calories

Protein: 55g; 42% of calories
Carbs: 56g; 43% of calories
Fat: 8g; 14% of calories

Instructions

Prep 15 min · Cook 25 min

Char the onion and ginger over an open flame or under a broiler until slightly blackened and fragrant.
In a large pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick.
Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
While the broth simmers, cook the dry rice sticks in a separate pot of boiling water according to package directions; drain and set aside.
Thinly slice the raw beef eye of round against the grain into translucent ribbons (freezing for 15 minutes beforehand helps).
Strain the solids from the broth and stir in the fish sauce, sea salt, and black pepper.
Divide the cooked noodles between two bowls and top with the raw beef slices.
Ladle the boiling hot broth over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, lime wedges, and sriracha.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch or dinner recipes