Winter temps call for hot soups. I usually make a big pot on Sunday or Monday and we eat it all week. Sometimes it doesn’t make it all week because it’s so delicious. This Vietnamese inspired Beef Pho is THAT soup. Sometimes we eat the whole pot at once!
Pho purists shield your eyes. This is my take on it. It’s super easy and super tasty, but it’s not exactly traditional Pho.
For my recipe for Beef Pho, I start by infusing beef broth with fresh ginger, garlic and scallions. You can add star anise and a cinnamon stick for a more traditional flavor. I never have those on hand and usually forget to buy them. Soon, I am going to try it with those ingredients! I slice the ginger, smash and peel the garlic, roughly slice the scallions and juice one lime. I add these to a pot of beef broth and 2 cups of water. Then, I bring it to a slight boil, turn it down and let it steep.
If I stopped right there, it would still be amazing soup. But, I am not finished.
After the broth has steeped for at least 30 minutes, I prepare the noodles by letting them sit in warm water until they are soft. Then I drain them and set them aside.
On the weekends, a lot of times my hubby will grill several cuts of meat for us to eat during the week. One of my favorite things he makes is this sirloin. It is amazing! We slice it thinly and make sandwiches with it. I also make this Beef Pho with it. Sometimes we eat it right off the carving board. It is so, so, so good. If you don’t have time to prepare beef ahead of time, you can get sliced roast beef from the deli. It works really well, too, in a pinch.
Once the broth has steeped, the rice noodles are ready and the beef is sliced you can serve up this deliciousness. I place noodles, bean sprouts and beef in each bowl. Then add the steamy broth. I have fresh cilantro, lime slices, fresh basil and extra beef out for garnishes. Don’t forget sriracha sauce! If your crowd like spicy, you can also add chilis to the broth while it is steeping.
Here is the recipe for my
Beef Pho.
Kim Daniels
Yields 4
10 minPrep Time
45 minCook Time
55 minTotal Time
Save RecipeIngredients
- Knob of fresh ginger (about 3 inches long)
- 5 cloves of garlic
- 3 scallions
- 1 lime
- 32 oz of beef broth
- 2 cups of water
- 2-3 T fish sauce
- bean sprouts
- 1/2 package of thin rice noodles
- thinly sliced beef sirloin
- fresh cilantro
- slices of lime
- chopped scallions
- fresh basil
Instructions
- Slice ginger thickly. Smash and peel garlic cloves. Roughly chop scallions. Juice one lime.
- Add all of these things to a pot of beef broth with 2 cups of water added.
- Bring to a slight boil. Turn down heat and let steep for at least 30 minutes.
- Add fish sauce.
- Prepare rice noodles by soaking them in warm water until desired softness. Drain.
- Slice sirloin that you have prepared ahead of time, or you can also use deli roast beef.
- Place noodles, bean sprouts and beef in each bowl. Then add the broth.
- Garnish with fresh cilantro, scallions, lime slices, fresh basil and extra beef.
Give this yummy fresh, oh so tasty soup a try tonight! Let me know what you think below.
napkin: Dot & Army
sirloin recipe: Foodie Crush
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