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.
This makes a lot. Enough for three of us to have two large bowls each and quite a bit leftover. 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.
Homemade Beef Pho
- 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, 3 Star Anise Pieces, 3 Whole Cloves, broken 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!
- ⅓ cup Fish Sauce
- 3 Tablespoons Packed Light Brown Sugar
- 1 Tablespoon Kosher Salt
- cup Button mushrooms we used sliced
- Ingredients for the Pho:
- 1 12-ounce Ounce Package of Bahn Pho or Udon Noodles These ended up being hard to find so we just used glass noodles . Flat Rice 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