Beef Pho
serves 2-4
Pho, or phở, is incredibly simple to make. You can use beef broth, but you'll get much flavor if you use a rich consommé. You may be able to find it frozen, but it is only time consuming, not difficult, to make at home.Read more about this recipe at the Cookthink blog.
1 quart beef broth (or consommé)
1/2 pound beef fillet
1 tablespoon soy sauce
1 teaspoon fish sauce
1 pound rice vermicelli
garnish
mung bean sprouts
mint leaves
basil leaves
lime wedges
sliced jalapeño
prep: 5 minutes
total: 30 minutes
large pot
1. Put the beef in the freezer for 10-15 minutes to make it easier to cut.
2. Put the broth in a large pot over medium heat and bring to a steady simmer. Remove the beef from the freezer and slice it very thinly. (You'll cook the beef with the heat of the broth, so slice it as thinly as possible.)
3. Add the soy sauce and fish sauce to the broth. Stir to combine, then add the vermicelli. Cook for 3-4 minutes until the noodles soften. Stir in the beef and then remove the pot from the heat. The beef will cook in a 3-4 minutes, but remain slightly pink.
4. Ladle the soup into large bowls, and garnish with the bean sprouts, herbs, lime and jalapeño.
2. Put the broth in a large pot over medium heat and bring to a steady simmer. Remove the beef from the freezer and slice it very thinly. (You'll cook the beef with the heat of the broth, so slice it as thinly as possible.)
3. Add the soy sauce and fish sauce to the broth. Stir to combine, then add the vermicelli. Cook for 3-4 minutes until the noodles soften. Stir in the beef and then remove the pot from the heat. The beef will cook in a 3-4 minutes, but remain slightly pink.
4. Ladle the soup into large bowls, and garnish with the bean sprouts, herbs, lime and jalapeño.
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