Beef pho
I don’t know what was going on this morning, but I was on fire. At 9:30 a.m. I was making beef pho and was surprised to be eating barely 20 minutes later.
I wonder what’s more impressive: how little time it takes to prepare this recipe or the fact that I ate two bowls of it before it was even 10 a.m.?
A lot of you were asking me for my pho recipe, and here it is: delicious and impossible to mess up.
I am probably repeating myself, but if you buy fresh ginger and you don’t use it very often, you can always freeze it.
Particularities
- ServesServes 6–8
- Prep time10 min
- Cook time15 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup French shallots, minced
- 2 tablespoons fresh ginger, chopped
- 2 cloves garlic, minced
- 1 teaspoon red curry paste
- 1 cup carrots, grated
- 1 stick lemongrass, halved (optional)
- Salt and pepper, to taste
- 1/4 cup fish sauce (nuoc mâm)
- 8 cups beef broth
- 8 oz (1 package) rice vermicelli
- 1/2 lb thinly sliced beef
- 1 1/2 cup cilantro leaves
- 1 cup bean sprouts
- Lime wedges, for serving
Steps
- Heat the olive oil in a large pot. Add the French shallots, ginger, garlic, curry paste, carrots, and lemongrass. Season and cook for 4–5 minutes.
- Add the fish sauce and beef broth. Simmer for 10 minutes. Remove the lemongrass. Add the rice vermicelli, beef, cilantro, and bean sprouts.
- Adjust the seasoning if necessary and serve topped with lime wedges.
Recipe published on August 19, 2018
