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Vietnamese Beef Pho

Vietnamese Beef Pho

Libby with Lemony Thyme
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

For the broth

  • 4 cups beef broth
  • 1 Tbl. fish sauce
  • 1 cinnamon stick
  • 3 star anise
  • 2 cardamom pods
  • 8 peppercorns
  • 1 piece of fresh ginger about 1/4-inch thick

For the assembly...

  • 1 5 ounce beef tenderloin filet
  • 4 ounces rice noodles or fresh linguine cooked according to package instructions
  • 1 cup bean sprouts
  • 1 lime cut into wedges
  • 2 scallions thinly sliced
  • 1 jalapeno sliced
  • a good handful of fresh basil leaves preferably Thai basil
  • a good handful of fresh mint leaves

Instructions
 

To prepare...

  • Warm beef broth and fish sauce in a medium sauce pan over medium-low heat. Add cinnamon stick, star anise, cardamom pods, peppercorns, and ginger in a spice bag or tea ball. Simmer for 30 minutes.
  • Meanwhile, freeze beef filet wrapped in plastic wrap for 30 minutes, then using sharp knife slice as thinly as possible.
  • Prepare noodles according to package instructions, then cool to stop cooking; reserve.
  • Assemble all remaining ingredients for serving.

To serve...

  • Place 1/2 of the noodles and bean sprouts in two bowls. Serve with hot beef broth, sliced beef, aromatics, and herbs.