Vietnamese Beef Pho
Good morning! What’s up today? I hope your day is going well.
Normally I like to make soup once or twice a week during the cold winter months. However, this winter has been abnormally nice, so I haven’t been craving soup. That being said, I still love to make soup whether it’s hot or cold outside. There is something comforting about a big bowl of hot soup.
When I go to a Vietnamese restaurant, one of my favorite items to order is soup. Specifically Pho. Pho soup usually consists of rice noodles, beef or chicken, lime, bean sprouts, and of course, some spice. And there’s nothing like a little spice to clear out your sinuses!
- 1 tsp coconut oil
- 1/2 yellow onion, thinly sliced
- 2 tsp Chinese five-spice powder
- 1 carton (900ml) no-salt-added beef broth
- 3 cups baby bok choy (or spinach)
- 7 oz rice stick noodles, cooked according to package directions
- 8 oz flank steak, very thinly sliced
- 3 green onions, sliced
- 1/2 cup cilantro sprigs
- 2 cups bean sprouts
- 2 tsp low-sodium tamari sauce
- 1 tsp Sriracha hot chili sauce (optional)
- Lime wedges
- In a large pot, heat coconut oil over medium-high. Add onion and cook, stirring frequently, until softened. Add five-spice powder and cook for 1 minute. Add broth and bring to a boil.
- Reduce heat to medium-low and simmer for 5 minutes. Add bok choy.
- Once rice noodles are cooked, drain and discard water. Divide noodles evenly among 4 large soup bowls. Top each bowl with 2 oz raw beef.
- To serve, spoon hot broth mixture into each bowl over beef. The heat of the broth will cook the beef to medium in about 30 seconds.
- Garnish each bowl with green onion, cilantro, and bean sprouts. Drizzle with tamari, a bit of Sriracha sauce (depending how much spice you like), and lime juice.
Make sure to slice the beef very thin so that it cooks quickly in the broth.
I love the intense flavour of this soup, and now that you have this recipe, you don’t need to go to a restaurant to enjoy a big bowl of Pho.
Don’t worry about putting raw beef in the hot soup, it cooks fast but still stays nice and tender. The kids loved the bean sprouts and noodles, but I didn’t add the Sriracha hot chili sauce to their bowls.
Don’t forget to squeeze a slice of lime over top!