Name: Vietnamese Beef Pho Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz raw eye of round beef; 1.5 oz dry rice noodles; 2 cup beef bone broth; 0.5 medium yellow onion; 2 inch fresh ginger; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 0.25 cup raw cilantro; 0.25 cup raw Thai basil; 0.5 whole lime; 0.5 whole jalapeño; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Place the onion halves and ginger pieces cut-side down in a dry pan over medium-high heat until charred and fragrant.
Add the star anise and cinnamon stick to the pan for 1 minute to toast the spices until they release their aroma.
Pour the beef bone broth into a pot, add the charred aromatics and toasted spices, and bring to a gentle simmer for 15 minutes.
While the broth simmers, soak the dry rice noodles in hot water according to package directions until tender, then drain and set aside.
Slice the raw eye of round beef against the grain into paper-thin ribbons for quick cooking.
Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot.
Stir the fish sauce, sea salt, and black pepper into the hot broth.
Place the cooked noodles in a large bowl, top with the raw beef slices, and pour the boiling broth over the beef to cook it instantly.
Garnish the soup with bean sprouts, cilantro, Thai basil, jalapeño slices, and a fresh squeeze of lime.

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Ingredients

Instructions

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