Usuba
Beef Pho
Fragrant Vietnamese soup with thin rice noodles, tender meat, and fresh herbs. Beef is frozen for thin slicing, the broth is infused with spices, and served with crispy sprouts and lemon.
- Prep
- 40 min
- Cooking
- 40 min
- Total
- 80 min
- Standard serving
- 689.1 g
Ingredients
Total 14- Beef tenderloin
100 g≈ 3.5 slice - Onion
19.5 g≈ 4 clove - Fish Sauce
5.7 ml≈ 1 tsp - Anise (star anise)
0.875 g≈ 3/4 sprig - Cinnamon sticks
0.5 g≈ 1/4 pcs - Ground white pepper
to taste≈ 1/4 tsp - Beef broth
380 ml≈ 1.5 cup - Rice vermicelli
75 g≈ 1 cup - Shallot
18.75 g≈ 3.5 clove - Mint
3.75 g≈ 3.5 tsp - Bean sprouts
22.5 g≈ 1/3 cup - Red chili pepper
11.25 g≈ 1/4 pcs - Lemon
12.5 g≈ 1/4 pcs - White onion
37.5 g≈ 1/2 pcs
Instructions
- 1
Step 1
Trim the beef tenderloin, wrap it in plastic wrap, and place it in the freezer for 40 minutes. This will make it easier to slice into thin slices.
- 2
Step 2
Chop the onion into large pieces. Place the onion, fish sauce, anise, cinnamon stick, and ground white pepper in a pot.
Pour in the beef broth and 500 ml of water. Bring to a boil, reduce the heat, cover with a lid and simmer for 20 minutes over low heat.
Remove the onion, anise and cinnamon from the broth. Strain the broth if needed.
- 3
Step 3
Pour boiling water over the rice noodles and carefully separate into strands. Drain the boiling water and rinse the noodles with cold water.
- 4
Step 4
Remove the meat from the freezer and slice thinly against the grain.
- 5
Step 5
Thinly slice the white onion. Finely chop the red chili pepper. Slice the shallots into half rings.
Arrange the rice noodles and sliced white onion on plates. Top with sliced meat, mint, bean sprouts, and chili.
Pour hot broth, garnish with lemon slices and serve.
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