Beef Pho

🛒 Ingredients

• Beef Flank Steak 50 g · 135 kcal
• Beef Pho Broth 400 g · 120 kcal
• Dried Flat Rice Noodles 200 g · 288 kcal
• Bean Sprouts 40 g · 12 kcal
• Fresh Basil Leaves 5 g · 1 kcal
• Cilantro (Coriander) 5 g · 1 kcal
• Green Onions (Scallions) 10 g · 3 kcal
• Lime Wedge 30 g · 9 kcal
• Fish Sauce 10 g · 7 kcal
• Onion 10 g · 4 kcal
• Ginger 5 g · 4 kcal

👨‍🍳 Instructions

1. Rinse beef bones thoroughly under cold water; blanch them in boiling water for 10-15 minutes, then drain and rinse again to remove impurities.
2. Char onions and ginger directly over a flame or under a broiler until slightly blackened, then peel and rinse.
3. In a large pot, combine the blanched bones, charred onions and ginger, star anise, cinnamon stick, black cardamom pods, cloves, and coriander seeds.
4. Add enough water to cover all ingredients, bring to a rolling boil, then reduce heat to a bare simmer, skimming foam regularly.
5. Simmer the broth for at least 3-4 hours, or ideally 6-8 hours, to develop deep flavors. Strain the broth, discarding solids, and season with fish sauce and rock sugar to taste.
6. Prepare the rice noodles according to package instructions, usually by soaking in hot water and then briefly blanching.
7. To serve, place cooked rice noodles in a bowl, top with thinly sliced raw beef, bean sprouts, fresh basil, cilantro, and green onions.
8. Ladle the piping hot broth over the ingredients; the heat will gently cook the raw beef. Serve immediately with a lime wedge.