Pho (Vietnamese Noodle Soup)
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READY IN
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SERVINGS
5
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SERVING SIZE
2 cups
Ingredients
- 6 cups clear chicken broth
- 4 inch ginger, sliced
- 1 cinnamon stick
- 3 whole star anise
- 2 whole cloves
- 1/2 tsp Chinese five spice
- 3 Tbsp sugar
- 1/4 tsp pepper
- 1/4 cup fish sauce
- 2 whole shallots, halved
- 1 cup water
- 1 lb London broil beef
- 10 oz rice noodles
- 1/2 cup cilantro, chopped
- 4 stems basil leaves
- 4 cups bean sprouts
- 2 limes, cut into wedges
Directions
- In a large pot, combine chicken broth and ginger and bring to a boil. Turn the heat down to a simmer.
- Add the cinnamon stick, star anise, cloves, Chinese five spice, sugar, fish sauce, shallots, and pepper, and simmer on low heat, uncovered, for 30 minutes.
- Remove the cinnamon stick, star anise, cloves, and ginger from the broth and add the beef. Simmer beef in broth over medium-low heat until beef is cooked.
- Remove beef when cooked and slice thinly. Set aside.
- Add water (1 cup) to the broth and heat through.
- In a medium pot, cook rice noodles in boiling water about 5-10 minutes and drain. Add noodles to soup bowls.
- Top noodles with beef slices and cilantro.
- Pour broth over noodles. Serve with basil, bean sprouts, and lime on the side.