Servings: 6
Beef broth
4 quarts
Large onion, sliced into rings
Slices fresh ginger root
Lemon grass
Cinnamon stick
Whole black peppercorns
1 tsp.
Sirloin tip, cut into thin slices
1 pound
Bean sprouts
1/2 pound
Fresh basil leaves
1 cup
Fresh mint leaves
1 cup
Loosely packed cilantro leaves
1 cup
Fresh jalapeno peppers, sliced into rings
Limes, cut into wedges
Dried rice noodles
2 (8 ounce) packages
Hoisin sauce
1/2 tbsp.
Hot pepper sauce
1 dash
Fish sauce
3 tbsp.
Vietnamese Beef Pho
20 m
1 h 20 m
Ready in:
1 h 40 m
  1. In a large soup pot, mix together broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover with a lid. Allow to gently simmer for 1 hour.
  2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
  3. Place noodles in a separate pot, cover them with hot water and leave for 15 minutes. Drain. Divide noodles into 6 large soup bowls, and place raw beef on top. Pour hot broth over noodles and beef. Serve along the platter with garnishes and sauces.