Vietnamese Pho with Beef

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Vietnamese Pho with Beef
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Makes: 4 servings adjust
Why this recipe works: Pho is typically a light soup, and our version reflects this with a simple flavor combination from ingredients like lime zest, cilantro, and ginger. Chinese five-spice powder is a convenient way to add the delicate anise and cinnamon flavors found in this traditional Vietnamese soup. Steak tips, also known as flap meat, are sold as whole steaks, cubes, and strips. We prefer to slice the whole steaks lengthwise into three pieces, and then slice the strips thinly crosswise against the grain.

Directions

Ingredients

  • 8 cups Low Sodium Chicken Broth
  • 2 inches Fresh Ginger, peeled, halved lengthwise, and smashed
  • 3 strips Lime Zest
  • 1⁄2 teaspoon Chinese 5-Spice
  • 8 ounces Rice Noodles, thick
  • 1 pound sirloin steak tips, sliced thinly

Step 1

Bring broth, ginger, lime zest and five-spice powder to boil in Dutch oven over medium-high heat. Add noodles and cook until nearly tender, about 5 minutes. Stir in beef and simmer until cooked through and noodles are completely tender, about 2 minutes.

Ingredients

  • 3 tablespoons Fish Sauce, best brand Thai Kitchen
  • 1 teaspoon Chinese Chili Garlic Sauce
  • 1 tablespoon Lime Juice, from 1 lime
  • 4 Scallions, sliced thinly
  • 1⁄4 cup Fresh Cilantro, whole leaves

Step 2

Off heat, stir in fish sauce, chili-garlic sauce, and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro. Serve.
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