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Lemongrass Beef Pho

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch Vietnamese
Lemongrass Beef Pho
Ingredients
  • 4 quarts beef broth
  • 1 large onion, sliced into rings
  • 6 slices fresh ginger root
  • 1 lemon grass
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1/2 pound bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup loosely packed cilantro leaves
  • 3 fresh jalapeno peppers, sliced into rings
  • 2 limes, cut into wedges
  • 2 (8 ounce) packages dried rice noodles
  • 1 pound sirloin tip, cut into thin slices
  • 3 tablespoons fish sauce
  • 1/2 tablespoon hoisin sauce
  • 1 dash hot pepper sauce
Instructions
1
Combine the broth, sliced onion, grated ginger, lemongrass stalks, a cinnamon stick, and whole peppercorns in a large cooking vessel.
2
Heat the mixture over high flames until it reaches a rolling boil, then decrease the heat to a lower setting, cover the pot, and let it gently simmer for 1 hour.
3
At this point in the cooking process, prepare the noodles by submerging them in a bowl filled with hot water that covers the noodles. Allow them to become soft and pliable, taking about 15 minutes.
4
Simultaneously, prepare the accompaniments by arranging bean sprouts, fresh basil leaves, mint leaves, cilantro, sliced jalapeños, and lime wedges in an attractive pattern on a serving platter.
5
Distribute the cooked noodles among six large soup bowls, followed by placing raw beef slices on top of each serving.
6
Pour the hot broth over the noodles and beef, filling each bowl generously.
7
Serve the soup bowls alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce for added flavor and visual appeal.