Vietnamese Pho With Beef - America's Test Kitchen
Haven't made this yet.
- Ready In:
- 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
- Prepare ginger. Peel, halve lengthwise and smash it.
- 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.
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
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!Reply
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.Reply
see 1 more