Vietnamese Beef Pho

Recipe by: Jane Lawson | from The Spice Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Inexpensive

Photo by: Shutterstock, stock photo of a similar dish.

Yield: Serves 4

INGREDIENTS

14 ounces rump steak, trimmed
½ brown onion
1½ tablespoons fish sauce
1 star anise
1 cinnamon stick
1 pinch ground white pepper
6 cups beef stock
10½ ounces fresh thin rice noodles
3 scallions, thinly sliced
30 Vietnamese mint leaves
1 cup bean sprouts, trimmed
1 small white onion, cut in half and thinly sliced
1 fresh small red chili, thinly sliced on the diagonal
Lemon wedges, to serve

Directions

Wrap the steak in plastic wrap and freeze for 40 minutes—this will make it easier to slice. Meanwhile, put the brown onion, fish sauce, star anise, cinnamon stick, pepper, stock, and 2 cups water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Discard the onion, star anise, and cinnamon.

Cover the noodles with boiling water and gently separate. Drain and refresh under cold water. Thinly slice the meat across the grain. Divide the noodles and scallion among four deep bowls. Top with the beef, mint, bean sprouts, onion, and chili. Ladle the hot broth over the top and serve with the lemon wedges.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 532kcal (27%)

Sodium 1429mg (60%)

Total Carbohydrate 72g

Fiber 3g

Fat 12g (19%)

Trans Fat 0g

Saturated Fat 5g (24%)

Monounsaturated Fat 5g

Polyunsaturated Fat 1g

Cholesterol 57mg (19%)