Homemade Beef Pho

Homemade Beef Pho

The more J and I cook at home, the more we find amazing recipes of meals we once thought were super complicated and therefore only available in a restaurant. Pho is one of those dishes. With the complexly deep flavors and food coma inducing warmth, we were sure we couldn’t make it in our own kitchen. We were so wrong. J found this recipe from Sarcastic Cooking (love!) and it was dead on. We adjusted a few things to our taste and suggest you do too.

Ingredients For the Broth:
2 Tablespoons Canola Oil (we used vegetable)
2 Yellow Onions, halved (we ended up quartering them)
1, 3-inch Piece of Fresh Ginger, halved (we left this whole but kind of crushed to infuse more flavor)
2 Cloves Garlic (we used minced)
4 Quarts Low-Sodium Beef Stock
In a tea ball we put: 1 Cinnamon Stick (broken),  3 Star Anise Pieces, 3 Whole Cloves
⅓ Cup Fish Sauce
3 Tablespoons Packed Light Brown Sugar
1 Tablespoon Kosher Salt
Button mushrooms (we used about a cup sliced)
If you do not want to invest in cinnamon sticks, star anise, and cloves, some stores sell pho seasoning packs. But it’s worth it to have your own, plus, with a tea ball removing it is simple!

Ingredients for the Pho:
1, 12-Ounce Package of Bahn Pho or Udon Noodles (Flat Rice Noodles) These ended up being hard to find so we just used glass noodles (thin rice noodles).
1 Pound Flank Steak or charcoal steak
2 Thai Chiles, stems removed and thinly sliced (we left these out)
2 Handfuls Bean Sprouts (fresh is crunchier and we loved it!) 
1 Bunch Fresh Cilantro
1 Bunch Fresh Mint
½ White Onion, sliced paper-thin
Sriracha or Chili Garlic Sauce for Serving
Lime Wedges for Serving

Directions:
Fair warning, these directions look complicated, but really aren’t. Promise.  In a large stockpot, heat the  oil over medium heat. Add the onions, ginger and garlic when the oil just starts to simmer/shimmer. Cook, turning a few times, for about 10 minutes. Add all remaining ingredients, stir and bring to a simmer. Turn the heat down to low. Simmer, partially covered, for at least 50 minutes and up to 3 hours if you like a richer flavor. (It is absolutely worth it to let it simmer for 3 hours, do that). After desired taste is reached, strain broth (we didn’t strain the broth, we just removed the tea ball of spices) and add back to the pot. Note: If you are not serving the soup right away, you can store the strained broth in an airtight container in the refrigerator until you are ready to serve.

This is the best trick ever: Place the beef into the freezer for at least 15 minutes. This makes it easier to slice.  Bring the broth to a slow simmer over low heat. Add rice noodles and cook according to package directions. Once the noodles are cooked, remove pot from heat. Using a very sharp knife, slice the beef as thin as possible. Ladle some broth into a few deep bowls. Add noodles to bowls. Serve Sriracha, bean sprouts, herbs, onions, lime wedges, and beef on the side so each person can add in what they want to their pho.

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My opinion:
This makes a lot. Enough for three of us to have two large bowls each and quite a bit left over. It’s in the freezer waiting for one of those cold, rainy late fall days when soup sounds best. I love this dish. I couldn’t eat it fast enough. 

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