Vietnamese Pho With Beef - America's Test Kitchen

Debbie R.'s Note:

Haven't made this yet.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 9 cups low sodium chicken broth
• 2 inches piece fresh ginger
• 3 slices lime zest (each 2.5 inches long)
• 1 tablespoon juice (from one lime)
• 1/2 teaspoon Chinese five spice powder
• 8 ounces thick rice noodles
• 1 lb sirloin steak, tips thinly sliced
• 3 tablespoons fish sauce
• 1 teaspoon asian chili-garlic sauce
• 4 scallions, thinly slice
• 1/3 cup fresh whole cilantro leaf

Directions:

1. Prepare ginger. Peel, halve lengthwise and smash it.
2. Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
3. Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.

Reviews

[hollyfrolly]

This is a really good at-home version of pho. I highly suggest freezing your beef to get those thin slices just right... I didn't and the beef was super chewy. I didn't have on hand any fish sauce, and I ended up using 2 parts beef and one part chicken stock- but it still was a really tasty soup. Thanks so much for sharing!

[EmmyDuckie]

I loved this. I'm not a Pho expert by any means, having only had it once before, so I don't know how it compares with most restaurant versions, but this is tasty soup anyway. The only rice noodles I could lay my hands on were the skinny kind, which cook somewhat more quickly than the wide ones called for. I adjusted for that by simmering the ginger and lime zest in just the broth for a little while longer. We enjoyed this very much, and I'm already looking forward to eating the leftovers for lunch tomorrow.