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Phantom Pho with Beef and Herbs
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Medium pot
  • Strainer
  • Ladle

Ingredients
  

  • 8 cups beef broth
  • 2 star anise pods
  • 1 cinnamon stick
  • 1 pound thinly sliced beef sirloin
  • 8 ounces rice noodles
  • 1 cup fresh cilantro leaves
  • 1 cup Thai basil leaves
  • 1 cup mint leaves
  • 4 green onions, thinly sliced
  • 2 limes, cut into wedges
  • 1 cup bean sprouts
  • 2 tablespoons fish sauce

Instructions
 

  • Bring the beef broth to a simmer in a large pot with the star anise and cinnamon stick. Let it cook gently for 20 minutes to build flavor, then remove the spices.
  • Cook the rice noodles according to package directions in a separate pot, then drain and divide them among four bowls.
  • Add the thinly sliced beef to the hot broth and let it cook for one minute until just done. Stir in the fish sauce.
  • Ladle the broth and beef over the noodles. Top each bowl with cilantro, Thai basil, mint, green onions, bean sprouts, and a lime wedge.

Notes

Serve the pho right after assembling so the herbs stay fresh and the beef remains tender. If making the broth ahead, store it separately from the noodles and reheat it just before serving to keep the texture right. Add more fish sauce at the table if you want a saltier finish.
Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Medium pot, Strainer, Ladle