Beef Pho

Stock Ingredients

• • 2 TBSP Canola Oil

  • 2 Yellow Onions

  • 1 3 Inch Piece of Ginger, halved

  • 2 Garlic Cloves

  • 4 Quarts Low Sodium Beef Stock

  • 1 Cinnamon Stick

  • 3 Star of Anise

  • 1/3 Cup of Fish Sauce

  • 3 TBSP of Lightly Packed Brown Sugar

  • 1 Lime (Juice)

  • 1 TBSP Kosher Salt

Pho Ingredients

• • 12 Package of Flat Rice Noodles

  • 1 Pound of Flank Steak or Equivalence

  • 2 Thai Chiles

  • Bean Sprouts

  • Cilantro

  • Mint

  • 1/2 White Onion Sliced Thin

  • Sriracha or Chile Garlic Sauce

Instruction

• 1. In a large stockpot of Dutch oven heat Canola oil.  Add onions, ginger, and garlic. Cook turning a few times, for about 10 minutes.

  2. Add remaining ingredients, stir, and bring to simmer. Torn heat down to simmer at least 1 hour but up to 3 hours to intensify flavor. Stock can be made a head of time.

  3. Place beef in freezer 20 minutes.

  4. Bring stock to slow simmer over low heat.  Add noodles and cook per the package directions.

  5. Once noodles are cooked, remove pot from heat.  Using a sharp knife cut beef as thin as possible.

  6. Serve: Ladle stock in a few deep bowls. Add noodles.  Serve Pho Ingredients on the side so each person can add what they want to their bowl.