Description
This delicious pho recipe features rich beef broth infused with aromatic spices, served with leftover prime rib and fresh herbs.
Ingredients
Scale
- 2–3 whole star anise
- 1 whole cinnamon stick
- 1 Tbsp whole black peppercorns
- 5–6 whole cloves
- 5 cups beef broth
- 1 Tbsp light brown sugar
- 1 medium yellow onion, peeled and chopped
- 1 Tbsp ginger, peeled and in chunks
- 3 cloves garlic, peeled and halved or crushed
- 1 stalk lemongrass, cleaned and smashed
- 2 Tbsp fish sauce
- salt to taste
- 8 oz angel hair vermicelli rice noodles
- 8 oz leftover prime rib roast, thinly sliced into bite-size pieces, medium rare
- 1 medium shallot, peeled and thinly sliced
- 1 cup bean sprouts, rinsed
- ½ cup fresh cilantro, rinsed and roughly chopped
- ½ cup fresh basil, rinsed and roughly chopped
- ½ cup green onions, rinsed and finely sliced
- 1 lime, sliced into 8 wedges
- chiles (optional, to taste)
- gochuchang or hoisin (optional, for serving)
Instructions
- Place spices (2-3 whole star anise, 1 whole cinnamon stick, 1 Tbsp whole black peppercorns, 5-6 whole cloves) in a sachet or tea infuser. Combine with 5 cups beef broth, optional 1 Tbsp light brown sugar, 1 medium yellow onion, 1 Tbsp ginger, 3 cloves garlic, and optional 1 stalk lemongrass in a large pot. Simmer for 30 minutes.
- Stir in 2 Tbsp fish sauce (and au jus if you have it). Taste before adding salt, as these additions are naturally salty. Strain the broth, discard solids, and return liquid to the pot at a gentle simmer.
- Prep 1 medium shallot, 1 cup bean sprouts, ½ cup fresh cilantro, ½ cup fresh basil, ½ cup green onions, and 1 lime while cooking broth and noodles.
- Boil 8 oz angel hair vermicelli rice noodles separately according to package instructions. Drain and rinse with cold water immediately to prevent clumping. Divide noodles into serving bowls.
- Slice cold 8 oz leftover prime rib roast paper-thin against the grain. Keep the fat attached for maximum flavor.
- Layer the cold beef and herbs over the noodles. Pour boiling broth directly over the meat to warm it to a perfect medium-rare without overcooking. Serve with sprouts, lime wedges, and chiles or gochuchang or hoisin.
Notes
- Use fresh herbs for the best flavor.
- Adjust seasoning to taste, especially salt and fish sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg