Lean Beef Pho

🛒 Ingredients

• Lean Beef Sirloin 80 g · 120 kcal
• Beef Broth (prepared) 380 g · 76 kcal
• Rice Noodles (Banh Pho, cooked) 80 g · 104 kcal
• Yellow Onion (sliced) 15 g · 6 kcal
• Fresh Ginger (sliced) 8 g · 6 kcal
• Bean Sprouts 20 g · 8 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fresh Thai Basil 5 g · 1 kcal
• Lime Wedge 5 g · 2 kcal
• Fish Sauce 10 g · 7 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 onion and ginger directly over an open flame or under a broiler until slightly blackened and fragrant; set aside.
3. In a large stockpot, combine blanched beef bones, charred onion, charred ginger, star anise, cinnamon stick, black cardamom, and cloves. Fill with water and bring to a boil, then reduce heat and simmer for 3-4 hours, skimming off any foam or fat.
4. Strain the broth through a fine-mesh sieve, discarding solids. Season the clear broth with fish sauce and a pinch of sugar to taste, adjusting for desired saltiness and sweetness.
5. Prepare rice noodles according to package instructions, usually by soaking in hot water until tender, then drain.
6. To serve, place cooked rice noodles in a large bowl. Arrange thin slices of raw lean beef over the noodles.
7. Ladle hot, clear beef broth over the beef and noodles; the heat of the broth will cook the thinly sliced beef instantly.
8. Garnish with fresh bean sprouts, sliced yellow onion, fresh cilantro, Thai basil, and a lime wedge. Serve immediately with optional chili slices.