Beef Pho Soup (Phò Bò)

Beef Pho Soup (Phò Bò)

  • Preparation 15 min
  • Servings 4

Categories

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

Note from Ricardo

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

Personal Note