Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs flank steak
  • 1 large onion (halved)
  • 2-3 inch piece fresh ginger root
  • 64 oz beef stock (2 (32 oz) cartons)
  • 1 cup water
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic (pressed)
  • 1 stalk of lemongrass (trimmed and minced)
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tsp green Tabasco
  • 1 cup fresh cilantro (chopped)
  • 12 oz rice noodles (cooked according to package directions)
  • 1 1/2 cups shredded carrots
  • 3-4 limes (cut into wedges)
  • 2-3 jalapeños (sliced)
  • *optional- 2 cups bean sprouts
  • *optional- hoisin sauce for drizzling

Instruction

  • Put flank steak in the freezer for 30 mins-1 hour to make it easier to slice.
  • While flank is freezing, place the onion and ginger on a small roasting pan and broil for 20-25 minutes, turning occasionally until charred on all sides
  • Allow onion and ginger to cool, then peel off outer charred layer.
  • After meat is chilled, slice into very thin strips
  • Heat oil in a dutch oven on medium heat.
  • Cook garlic and lemongrass until soft, about 5 minutes
  • Add onion, ginger, stock, water, soy sauce, fish sauce, sugar, star anise, cloves, tabasco and cinnamon and bring to a boil
  • Reduce heat to a simmer and cook, covered for 20 minutes.
  • Strain and discard the solid ingredients, reserving the broth.
  • Return the broth to low heat and add the sliced beef to the pot.
  • The pho is ready when the meat is no longer pink (the heat from the broth cooks the meat very quickly)
  • Divide the noodles, evenly between 6 bowls, ladle the pho on top and add your favorite toppings for garnish.