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Collection: Soups
Recipe By: Mina Mikail
Simple Pho Soup
Ingredients
- FOR THE STOCK:
- 1 quart (960ml) water
- 2 tbsp (30 g) beef bouillon or base
- 1 two-inch piece ginger, sliced into thin tiles
- 1/2 onion, sliced thin
- 1 tbsp (15g) Vietnamese fish sauce
- 1 tbsp (15g) white sugar
- 2 whole star anise
- 2 whole cloves
- 1 cinnamon stick
- Pinch kosher salt
- ASSEMBLY
- 1/2 lbs (240 g) beef strip loin or fillet, shaved thin
- 1/2 lbs (240 g) Beef strip loin or fillet, shaved thin
- 1/2 lb (240 g) rice stick noodles cooked, rinsed and drained
- 1 onion, sliced paper thin
- 4 green onions, thin bias slice
- 1/2 cup (95 g) cilantro leaves
- 1 cup (240 g) bean sprouts
- 1/2 lb (240 g) Vietnamese basil
- 5 jalapeno chilis, sliced thin
- 1 lime, cut into wedges
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Directions
FOR THE STOCK:
- Add the water and beef base to a 2-quart saucepan and bring to a boil. Add the ginger, onion, fish sauce and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for no more than 45 minutes. Stir in the salt and check seasonings. Strain and reserve.
TO ASSEMBLE:
- Distribute the noodles between four bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.
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