Pho (Vietnamese Beef and Noodle Soup)


  • 1 pound very lean sirloin of beef, trimmed of visible fat
  • ¼ pound Chinese or Vietnamese rice noodles, (banh pho)
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 3 tablespoons Asian fish sauce (nam pla)
  • 1 1/3 cups fresh bean sprouts
  • 1 small onion, peeled and very thinly sliced
  • 4 scallions, trimmed and very thinly sliced
  • + 3 more ingredients
    • 2 small Thai chile pepper or 1 small jalapeno, very thinly sliced crosswise
    • 1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped
    • Asian hot-chile sauce

1. Wrap beef in plastic wrap, and place in the freezer for about 1 hour. 2. Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside. 3. Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-h...

View full recipe at SpringPad


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