Vietnamese Beef Pho
- 14 ounces rump steak, trimmed
- ½ brown onion
- 1½ tablespoons fish sauce
- 1 star anise
- 1 cinnamon stick
- 1 pinch ground white pepper
- 6 cups beef stock
- 10½ ounces fresh thin rice noodles
- 3 scallions, thinly sliced
- 30 Vietnamese mint leaves
- 1 cup bean sprouts, trimmed
- 1 small white onion, cut in half and thinly sliced
- 1 fresh small red chili, thinly sliced on the diagonal
- Lemon wedges, to serve
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bean sprouts (1 cup)
- Brown onion (1/2)
- Lemon, wedges (1)
- Red chili, fresh small (1)
- Scallions (3)
- Vietnamese mint, leaves (30)
- White onion, small (1)
- Meat
- Rump steak (14 ounces)
- Canned Goods
Beef stock (6 cups)
- Condiments
- Fish sauce (1 1/2 tablespoons)
- Cooking & Baking
- Cinnamon stick (1)
- Star anise (1)
- White pepper, ground (1 pinch)
- Pasta & Grains
- Rice noodles, fresh thin (10 1/2 ounces)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 5, 2012 (1 year ago).
34 people saved this recipe.
