Make with thinly sliced prime rib or strip loin steaks. You can make your own pho flavoured beef broth (see Tip) or buy ready-made. Serve the soup with hot sauce and soy sauce.
Prep: 15 mins
Cook: 30 mins
Yields: 4 servings
1/2 pkg (454 g) rice noodles
3 carrots, cut into thin matchsticks
3 green onions, thinly sliced
1 cup bean sprouts
¼ cup fresh cilantro, coarsely chopped
2 tbsp fresh basil, coarsely chopped
1 hot red pepper, thinly sliced
1 lb (500 g) thinly sliced prime rib or striploin beef steak
1 pkg (900 mL) pho flavoured beef broth
Coarse sea salt and freshly ground pepper
Soften rice noodles according to package directions. Drain and divide among 4 soup bowls. Divide carrots, green onions, bean sprouts, cilantro and basil between the bowls. Set aside.
Heat beef broth in microwave until hot or in saucepan until boiling. Keep piping hot.
Heat oil in large skillet over high heat. Season steaks on both sides with salt and pepper. Add beef and cook, turning, until browned, about 5 minutes. Remove and let sit for 2 minutes. Trim any fat and divide among bowls.
Ladel hot beef broth over vegetables among bowls and top each with trimmed beef steaks.
DIY Pho Beef Broth: In microwave or on stovetop in pot, heat 4 cups (1 L) low sodium beef broth, 1 tbsp fish sauce, 1 cinnamon stick, 1 star anise and 2 thick slices fresh ginger. Bring to boil; reduce heat to low. Cover and simmer for 10 minutes. Strain and discard solids. (Make-ahead: Cover and refrigerate for up to 2 days. Let sit with all ingredients to incorporate flavours. Strain just before use.)
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