Easy Beef Pho Recipe
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Type: Pho
Prep: 15 minutes
Servings: 4-5
Level: Easy
Cook: 45 minutes
Steps: 3
Total: 1 Hour
Ingredients
For the broth:
- 2 tbs extra virgin olive oil
- 1 packet of Wynn's Kitchen Pho Spice Mix
- 1/2 of a large onion- cut up in quarters
- 2-3 knobs of ginger (Sliced 1 in.)
- 3-4 cloves of garlic
- 2 tbs of fish sauce (I use Son Fish Sauce)
- 1 quartered Fuji apple
- 1/2 tsp of kosher salt
- 1 lb thinly sliced beef sirloin
- 10 cups good Beef Bone Stock
- 2 cups of water
For the bowl:
Noodles or Zoodles:
- 1 package of rice vermicelli noodles (cook according to package) I will add some olive oil to the noodles after I drain them to prevent the noodles from sticking together. or 4 spiralized zuchinnis blotted dry with a paper towel
- ¼ cup chopped fresh cilantro
- Thai basil leaves
- Fresh bean sprouts
- Lime wedges
- Sliced Jalapenos (optional)
- Wynn's Kitchen Saté Sauce
- Hoisin Sauce
Instructions for the broth:
1. Medium High Heat, in a 8qt Pot add oil until oil is hot.
2. Add the pho spice mix, onion, ginger to the pot. Let it sit for 3-5 minutes then give it a stir. Saute for another 2 minutes.
3. Add the garlic, apple, stock and water. Add the fish sauce and salt.
4. Bring to a boil then simmer for 45 minutes. Bring it back to a boil when pouring the broth into the bowl.
Instructions to assemble:
The garnishes are optional, and traditionally it's meant for each person to add the garnishes that they desire in their own bowl.
1. Put your noodles or zoodles in the bowl, put some sliced beef on top.
2. Using a fine mesh metal strainer with a handle, I strain the broth from the pot, straight into the bowl.
3. Then garnish with cilantro, green onions, thai basil, sliced jalapenos, bean sprouts, hoisin, and saté sauce with a fresh squeeze of lime. Enjoy immediately!
WYNN'S TIP: You can change the protein or make it vegetarian by switching out the type of broth you use, and your choice of protein you add to the bowl.
For Vegetarian/Vegan: use Fish Sauce Alternative and add dried a handful of dried shiitake mushrooms to cook in the broth. Serve with cooked veggies (I like mine with carrots, bok choy, and fresh mushrooms)
If you tried this recipe, please snap a pic, share and tag me at @wynnskitchen on Instagram or Facebook.
INGREDIENTS:
-
2 tsp extra virgin olive oil
-
1 packet of Wynn's Kitchen Pho Spice Mix
-
1/2 of a large onion - cut up in quarters
-
2-3 knobs of ginger (sliced 1 in.)
-
3-4 cloves of garlic
-
2 Tbs of fish sauce ( I use Son Fish Sauce)
-
1 quartered Fuji apple
-
1/2 tsp kosher salt
-
1 lb thinly sliced beef sirloin
-
10 cups good Beef Bone Stock
-
2 cups of water
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DIRECTIONS:
-
Step 1:
For the bowl: 1 package of rice vermicelli noodles (cook according to package). I will add some olive oil to the noodles after I drain them to prevent the noodles from sticking together. Or 4 spiralized zuchinnis blotted dry with a paper towel. ¼ cup chopped fresh cilantro, Thai basil leaves, Fresh bean sprouts, Lime wedges, Sliced Jalapenos (optional), Wynn's Kitchen Saté Sauce, Hoisin Sauce. -
Step 2:
For the broth: Medium High Heat, in a 8qt Pot add oil until oil is hot. Add the pho spice mix, onion, ginger to the pot. Let it sit for 3-5 minutes then give it a stir. Saute for another 2 minutes. Add the garlic, apple, stock and water. Add the fish sauce and salt. Bring to a boil then simmer for 45 minutes. Bring it back to a boil when pouring the broth into the bowl. -
Step 3:
The garnishes are optional, and traditionally it's meant for each person to add the garnishes that they desire in their own bowl. Put your noodles or zoodles in the bowl, put some sliced beef on top. Using a fine mesh metal strainer with a handle, I strain the broth from the pot, straight into the bowl. Then garnish with cilantro, green onions, thai basil, sliced jalapenos, bean sprouts, hoisin, and saté sauce with a fresh squeeze of lime. Enjoy immediately!
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