Vietnamese Beef Pho

Make lemongrass pho with rice noodles and paper-thin slices of top round or sirloin, then garnish it with veggies, herbs, and your choice of sauces.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 528 Calories

Ingredients

• 1 dash hot pepper sauce
• 1 teaspoon whole black peppercorns
• 1 cinnamon stick
• 1 large onion, sliced into rings
• 4 quarts beef broth
• 6 slices fresh ginger root
• 1 lemon grass
• 1 pound sirloin tip, cut into thin slices
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup loosely packed cilantro leaves
• 3 fresh jalapeno peppers, sliced into rings
• 2 limes, cut into wedges
• 2 (8 ounce) packages dried rice noodles
• 3 tablespoons fish sauce
• 0.5 pound bean sprouts
• 0.5 tablespoon hoisin sauce

Recipe Instructions

Step 1

Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.

Step 2

When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.

Step 3

Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.

Step 4

Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.