This take on a classic Vietnamese noodle soup is comforting, fragrant and satisfying.
Classic Rare Beef Pho
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
4
Recipes
Recipe tags: beef base, easy difficulty, lunch, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 Tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 Tbsp | oyster sauce |
| 1 Tbsp | fish sauce |
| 1 Tbsp | brown sugar |
| 1 piece | fresh ginger (about 2 inches long), cut into thin slices |
| 4 cloves | garlic |
| 1 | cinnamon stick |
| 2 | whole star anise |
| 8 oz | thin rice noodles |
| 8 oz | sirloin steak, very thinly sliced |
| 6 | baby bok choy, quartered |
| 1 cup | matchstick carrots |
| 2 cups | bean sprouts |
| ⅓ cup | fresh cilantro leaves |
| ⅓ cup | fresh mint leaves |
| 4 | lime wedges |
| 2 Tbsp | hoisin sauce, for serving |
| 2 Tbsp | sriracha hot sauce, for serving |
Directions
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1
In large saucepan, combine 8 cups water, Roasted Beef Base, oyster sauce, fish sauce and brown sugar. Add ginger, garlic, cinnamon stick and star anise; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until fragrant. Strain and return to boil.
-
2
Meanwhile, cook noodles according to package directions; divide among 4 bowls. Top with sirloin, bok choy and carrots; pour hot broth over top.
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3
Top with bean sprouts, cilantro and mint. Serve with lime wedges. Drizzle with hoisin and hot sauce.
Tip: Freeze beef for 10 to 15 minutes until firm, as this will make it quick and easy to slice the beef thinly.