Beef Pho Recipe
Pho is a Vietnamese soup which consists of broth, rice noodles, herbs and meat. The soup originated in the early 20th century in Northern Vietnam and now is enjoyed worldwide. Our Beef Pho Recipe is a quick recipe that produces a rich beef stock in less than an hour. Typically traditional Pho recipes utilize stocks that can take as long 2-3 days to prepare. Try our rendition which will stack up to most traditional beef stocks!
4 tablespoons beef bouillon
2 tablespoon Vietnamese fish sauce
2 tablespoon white sugar
1 4-inch piece of fresh ginger, sliced into thin tiles
1 large yellow onion, diced
Pinch Kosher salt
4 whole cloves
4 whole star anise
2 cinnamon stick
1 pound thin rice stick noodles, rinsed
1 pound beef strip loin or fillet, shaved paper thin
2 cup Vietnamese basil leaves
2 cup bean sprouts
1 cup cilantro leaves
10 jalapeno chilies, sliced thin
8 scallions, sliced thin at a 45-degree angle
1/2 yellow onion, sliced paper thin
2 limes, cut into wedges
Red pepper flakes
Beef Pho Stock
1. Add the beef bouillon to 8-cups water and bring to a boil.
2. Add fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer.
3. Add cloves, star anise and cinnamon and simmer for 35 minutes.
4. Strain the broth and return to a pot and bring back to a simmer (reserve for Pho assembly).
1. Bring pot of water to boil and quickly dip noodles into water for 10-20 seconds (until they are al dente.)
2. Drain noodles.
1. Add noodles to bowl.
2. Top with sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion.
3. Ladle enough broth to cover ingredients in bowl.
4. Squeeze lime wedge, and add Sriracha and or red pepper flakes for additional heat.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Noir Wine
This Beef Pho Recipe produces a nice hearty beef stock. While the stock is thick, the fresh vegetables, spice and noodles really quell the heavy flavors and produce a lighter tasting soup. I would pair this recipe with a Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment this Pho recipe. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com