Ingrédients pour Beef Pho
- Beef Shank
- Oxtails
- 1.5 lbs beef chuck roast
- Fat
- 1 large onion, sliced
- 4-inch piece fresh ginger, smashed
- 3 star anise
- 2 tbsp coriander seeds
- 1 tsp white peppercorns
- 2 cinnamon sticks
- 2 tbsp fish sauce, to taste
- 1.5 lbs beef chuck roast
- Filet Of Beef
- 1 lb dried rice noodles
- Bean Sprouts
- Shallot
- Red Chile
- 1 lime, cut into wedges
- Hot Chili Sauce, for serving (optional)
- Fresh Mint Leaves
- 1/2 cup fresh cilantro
- 1/2 cup fresh Thai basil
- 8 oz beef sirloin or eye of round
- 2 tbsp oil
- 12 cups water
- 1/4 cup sliced green onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Pho? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Beef Pho
- **Sear the Beef:** Tie 1.5 lbs beef chuck roast tightly with kitchen twine. In a large oven-safe skillet or Dutch oven, heat 2 tbsp oil over high heat. Sear the beef on all sides until deeply browned (about 4-5 minutes per side).
- **Roast the Aromatics:** Add 1 large onion (sliced), 3 star anise, 2 cinnamon sticks, and 4-inch piece of ginger (smashed) to the skillet. Roast in a preheated 400°F (200°C) oven for 40 minutes, stirring occasionally, until fragrant and slightly caramelized.
- **Simmer the Broth:** Transfer the skillet contents to a large stockpot. Add 12 cups of water, 2 tbsp coriander seeds, and 1 tsp white peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or preferably overnight for maximum flavor.
- **Prepare the Beef:** Remove the beef from the broth and let cool completely. Once cool, thinly slice against the grain.
- **Strain and Skim:** Strain the broth through a fine-mesh sieve lined with cheesecloth, discarding the solids. Allow the broth to cool completely; skim off any excess fat.
- **Prepare Garnish:** Thinly slice 8 oz beef sirloin or eye of round. Prepare fresh herbs: 1/2 cup Thai basil, 1/2 cup cilantro, 1/4 cup green onions (sliced), and 1 lime (cut into wedges).
- **Cook the Noodles:** Cook 1 lb dried rice noodles according to package directions. Rinse with cold water to prevent sticking.
- **Assemble and Serve:** Ladle the hot broth into bowls. Add cooked noodles and sliced beef. Top with the prepared garnish, and a drizzle of fish sauce to taste (start with 2 tbsp and adjust). Serve immediately. Enjoy the heat!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
102g
Carbs
14g
