Go Back

Beef Pho

Delishar
Servings 4

Ingredients
  

  • 300-350 g thinly sliced beef I used shabu shabu beef
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 1 bay leave
  • 2 tsp sugar adjust to taste
  • 2 tbsp fish sauce or to taste
  • 1.5 L beef stock preferably low-sodium
  • 4 servings of rice noodle / stick
  • 1 cup bean sprouts to serve
  • Lime wedges to serve
  • Thai Basil leaves to serve (I didn't have any so used sweet basil from garden)
  • Mint leaves to serve
  • Fried shallot to garnish
  • Scallion to garnish

Instructions
 

  • In a lightly greased pan, toast onion and ginger until charred on both sides.
  • Ginger should be softened.
  • Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.
  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
  • Add beef stock and bring to boil.
  • Season with fish sauce and sugar to taste.
  • Then lower heat to a simmer.
  • Cover and cook for 15-20 mins.
  • Meanwhile, you can prepare your rice sticks as per package instructions.
  • Place the prepared rice stick in serving bowl, and add beef on top.
  • Pour boiling hot beef broth over the sliced beef to cook it.
  • Garnish and serve.
  • Serve with the fresh herbs, bean sprouts, and a side of lime wedge.