Description
A comforting and aromatic Vietnamese noodle soup with beef, spices, and herbs, perfect for cozy dinners.
Ingredients
- 8 cups beef broth (low-sodium preferred)
- 1 lb beef sirloin, very thinly sliced
- 1 lb rice noodles (bánh phở)
- 1 onion, cut into halves or thick slices
- 3–4 star anise
- 1 cinnamon stick
- 2–3 whole cloves
- 1 tablespoon coriander seeds
- 1 lemon or lime, cut into wedges
- Fresh Thai basil leaves
- Bean sprouts
- Sliced jalapeños or Thai chilies
- Fish sauce, to taste
- Salt, to taste
Instructions
- Toast the spices in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Char the onion by placing it cut-side down on a hot skillet or over an open flame until caramelized.
- In a large pot, bring the beef broth to a boil. Add the charred onion and toasted spices. Let it simmer uncovered for about 30 minutes.
- Cook the rice noodles according to package directions, then drain and rinse under cold water.
- Strain the broth to remove the onion and spices, returning the clear broth to the pot and keeping it hot.
- Just before serving, place the thinly sliced sirloin into the hot broth to poach for 30–60 seconds.
- In bowls, place a portion of rice noodles, ladle the hot broth and beef over, and garnish with fresh basil, bean sprouts, jalapeños, and lime wedges. Season with fish sauce and salt to taste.
Notes
Use high-quality beef sirloin for better flavor. Store broth and noodles separately for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese