Makes 4 servings
- 1 package flank steak (I prefer this because it’s lower in fat and slices easily)
- 1 package rice sticks (you will need to soak these in hot water according to the package)
- 6 cups beef broth (I use kitchen basics low sodium)
- 1 cup thin sliced red onion
- 1 cup thin sliced mushrooms (regular or portabella )
- 4 teaspoons fish sauce
- 2 heaping tablespoons minced garlic
- 1 stick thin sliced lemongrass
- 4 thai chili peppers (or you can use 1 tablespoon chili paste)
- 2 tablespoons Chinese five spice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- I cup bean sprouts
- 1\2 cup mint leaves
- 1\2 cilantro leaves
- 1 serrano or jalapeno pepper (depends on your spice comfort. Also, I like to find one that is starting to turn red to add color)
- 2 limes, quartered
Pour your broth into a large pot and bring to a slow boil. Add in all of your ingredients except the flank steak, soy sauce, rice sticks, and your toppings. Allow these to boil together for 30 minutes. The broth will get a nice robust flavor. If you used thai chilis, now if a good time to take those out.
While it’s boiling take your flank steak and cut against the grain in super thin slices. Pour your soy sauce over the meat and squeeze one of the limes over your meat. Let it rest this way for about 15 minutes.
Drain and rinse your rice sticks. Add to broth and allow to cook for another 10 minutes. *You can cheat on this step and use Ramen noodles, just not the seasoning packet included
The last step is to add your flank steak and stir. It only needs about 1-2 minutes. Spoon into bowls, set out your toppings. Serve with a crusty loaf of french bread.
1 thought on “Easy Beef Pho”
This looks so good I can’t wait to try it!