Before I met my husband, I wasn’t very cultural when it comes to food. I tended to stick to foods that I knew and didn’t stray very far from the “American norm.”
Beef Pho is one of those foods that I had no idea about.
Now that I know, and love it, seriously how can someone not know about this amazing bowl of awesomness?
Pho is now one of my all time favorite comfort foods and eat it all year round. When we lived in South Carolina there was a Pho place right on the corner of where we lived and we went there so much that they knew us by name! Haha.
Unfortunately, now that I live in small-town, Michigan there isn’t a place for Pho close by.
If I want good Pho I have to drive about an hour to go get it. Not practical for the almost daily cravings I get for it. So of course I had to find a way around that and finally try and make my own at home.
My husband was actually the one who tried to make it first and it turned out amazing so I don’t even try to make it, I just let him do it when we are craving a bowl.
This is also the reason for the lack of some garnishments in the bowl… one, because I am a minimalist when it comes to Pho and like just a few jalapenos, a bunch of bean sprouts, a squirt of sriracha, and not much else… two, because my hubby is horrible at remembering all the ingredients at the grocery store even if he has a list.
No matter, Pho is so versatile and can be made to anyone’s taste. If you don’t like beef, feel free to make it with chicken, pork, shrimp, whatever. Feel free to personalize and create your own perfect bowl of Pho!
- 8 cups beef broth
- 4 cups water
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 package rice noodles
- 12 oz flank steak sliced very thin
- bean sprouts
- sriracha sauce
- fish sauce
- fresh cilantro
- green onions
- Stir together beef broth, water, onion, garlic, and fish sauce (if using) in a large stockpot and bring to boil. Cover and reduce heat to simmer for about 15 minutes.
- While beef broth is simmering, cook Pho noodles according to package directions or about 3 minutes till al dente. Drain and rinse with cold water to stop the cooking. Set aside.
- After broth is finished, fill bowl about half-way with noodles, cover with thinly sliced steak, and ladle hot broth over the top. Steak will cook (if sliced thinly enough) when broth is poured over the top.
- Top with desired garnishes and serve immediately.