Vietnamese Beef Noodle Soup (Pho Bo)
This beloved Vietnamese soup boasts a harmonious blend of rice noodles, a rich and flavorful broth, succulent medium-rare beef slices, and a burst of freshness from various herbs.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
In a large saucepan, bring the beef stock, soy sauce, ground ginger, whole cloves, cinnamon sticks, and crushed red pepper just to a boil. Reduce the heat to medium-low and let it simmer for 30 minutes. After simmering, remove the cloves and cinnamon sticks from the broth and bring it back to a boil.
Cook the rice noodles according to the package instructions. Evenly divide the cooked noodles among 4 shallow soup bowls. Thinly slice the beef sirloin steak across the grain. Divide the beef slices, sliced green onions, and bean sprouts among the bowls.
Carefully pour about 1 cup of the boiling broth into each bowl over the noodles, beef, and vegetables. The heat from the broth will slightly cook the thin beef slices. Serve the soup with lime wedges, chopped cilantro, and mint on the side, allowing each person to add these according to their taste.
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