Who doesn’t love noodles soup? In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it’s practically the national dish of Vietnam. Below is my family’s recipe for the quintessential Vietnamese food — pho noodle soup. You may have had bowls of pho in Vietnamese noodle shops, in Vietnam and abroad. but have you made some yourself? Before leaping into this beef pho noodle soup recipe, check out Pho Secrets and Techniques post for a primer on bones, charring the onion, saving some fat, etc. Also, read about the history and evolution of pho in Vietnam and America. Making pho noodle soup takes time but most of it is passive cooking. And remember, you can freeze pho broth for future bowls of steamy hot pho noodle soup!
Recipes Update from : www.vietworldkitchen.com
Ingredients :
- 1 cinnamon stick
- Rice Noodles (pho)
- Beef Broth
- 64 ounces of organic beef broth
- 1/2 pound round steak or sirloin steak, sliced paper thin
- 5 star of anise
- Pinch of kosher salt
- Pinch of black pepper
Toppings:
- 1-2 stalks scallions, trimmed and diced
- 1 large avocado, peeled seeded and sliced
- 1 large bunch of cilantro
- 1 large lime, cut into wedges
- Tsang stir fry classic sauce
- Tsang stir fry szechuan spicy sauce
- 1-2 jalapeno peppers, sliced (remove seeds for less heat)
- 1 cup bean sprouts
Instructions :
- First, Add beef stock, star of anise, cinnamon to a large stock pot and bring to a low simmer
- Then, Cook rice noodles according to package directions
- Sprinkle salt and pepper over thinly sliced beef.
- Remove star of anise an cinnamon from stock. Spoon stock into bowls and add thinly sliced beef and a serving of noodles.
- Top each bowl with desired vegetables and a squeeze of lime.
- Divide the broth between four to six large bowls, then add thinly sliced beef and desired amount of noodles.
- Top with bean sprouts, sliced jalapeños, fresh cilantro, avocado and serve with lime wedges.
- Add a drizzle of Tsangs stir fry sauces to your desired taste.
- Serve and Enjoy.
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