Beef Pho Soup (Phò Bò)

Name: Beef Pho Soup (Phò Bò)
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: ½ lb (225 g) wide rice vermicelli; ½ lb (225 g) cooked beef flank steak (see pho soup beef broth recipe); ½ lb (225 g) rib eye beef steak or beef tenderloin, thinly sliced (see note); 2 cups (150 g) bean sprouts; 1 onion, thinly sliced; 2 green onions, thinly sliced; 14 cups (3.5 litres) pho soup beef broth; 1 cup (30 g) cilantro leaves; 1 cup (30 g) Thai basil leaves; 1 bird’s eye chili pepper, thinly sliced; 1 lime, cut into 8 wedges; Hoisin sauce, to taste; Sriracha, to taste

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Preparation 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

½ lb (225 g) wide rice vermicelli
½ lb (225 g) cooked beef flank steak (see pho soup beef broth recipe)
½ lb (225 g) rib eye beef steak or beef tenderloin, thinly sliced (see note)
2 cups (150 g) bean sprouts
1 onion, thinly sliced
2 green onions, thinly sliced
14 cups (3.5 litres) pho soup beef broth
1 cup (30 g) cilantro leaves
1 cup (30 g) Thai basil leaves
1 bird’s eye chili pepper, thinly sliced
1 lime, cut into 8 wedges
Hoisin sauce, to taste
Sriracha, to taste

Preparation

In a large pot of boiling water, heat the vermicelli for a few seconds, using a strainer to lower them into the water. Drain and divide the noodles among four bowls.
Top the noodles with slices of the cooked and raw beef, bean sprouts, onion and green onion. Cover with the hot broth. Season with pepper. Serve, letting everyone garnish their own soup with the fresh herbs, chili pepper, lime wedges and sauces.

Note

Freeze the raw beef for 2 hours to make it easier to slice thinly.

Good with...

Pho Soup Beef Broth

10 h