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Beef Pho Noodle Bowl

Beef Pho Noodle Bowl
Total Time

90 min.

Serving & Size

2 cup / 480 mL

Add To Pantry

Noodle bowls or Pho are a staple in Vietnamese cuisine and there are many varieties. This tasty version combines lean beef with aromatic broth, rice vermicelli noodles and traditional garnishes.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Rice Vermicelli Noodles, dry 250 g 8 oz
Artisan by Stockpot® Beef Stock
4 L
16 cups
Onion, sliced 250 g 8 oz
Ginger, fresh 90 g 3 oz
Star Anise 5 pieces 5 pieces
Coriander Seeds 5 mL 1 tsp
Peppercorns, white preferred 5 mL 1 tsp
Cinnamon Stick 1 na 1 na
Fish Sauce (optional)
Filet of Beef, very thinly sliced 250 g 8 oz
Bean Sprouts 250 g 8 oz
Cilantro, finely chopped 125 mL 1/2 cup
Basil, fresh 125 mL 1/2 cup
Mint Leaves 125 mL 1/2 cup
Hot Chili Sauce
Lime Wedges 12 na 12 na
Red Chili, freshly chopped 4 na 4 na
Instructions
1. Soak noodles in very hot tap water according to package directions until softened. Rinse under cold water and set aside.
2. Reconstitute Artisan Beef Stock according to package directions. Add onion, ginger, star anise, coriander seeds, peppercorns and cinnamon stick. Bring to a boil and then simmer for 30 minutes to 1 hour. Strain solids from the stock. Taste and adjust seasoning with fish sauce if required. Keep stock hot until ready to serve.
3. Prepare all the soup garnishes: slice the beef very thinly as for Carpaccio. Wash and drain all other garnishes. Arrange garnishes on a side plate to serve with the noodle bowl. Place a portion of noodles on the bottom of the bowl, top with raw slices of beef. Add boiling stock (this will cook the beef).
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