Vietnamese Grilled Beef Pho
Equipment
- Grill or grill pan
- Large Soup Pot
- Strainer
- Tongs
- Sharp knife
Ingredients
For the Grilled Beef Marinade
- 1 lb 450g beef flank steak or sirloin, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 stalk lemongrass white part only, finely chopped
For the Pho Broth
- 8 cups beef stock homemade or store-bought
- 1 large onion halved
- 3- inch piece of ginger sliced
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
Pho Toppings
- 8 oz 225g dried rice noodles (bánh phở)
- Fresh herbs: Thai basil cilantro, and mint
- Bean sprouts
- Lime wedges
- Sliced chili optional
- Thinly sliced scallions
Instructions
Marinate the Beef
- Combine all marinade ingredients in a bowl. Add the beef slices and mix well to coat. Cover and refrigerate for at least 1 hour to let the flavors infuse.
Prepare the Broth
- Char the onion and ginger over an open flame or under the broiler until lightly blackened. This adds depth to the broth.
- In a large pot, bring the beef stock to a boil. Add the charred onion, ginger, star anise, cinnamon, and cloves. Reduce the heat and simmer for 40 minutes.
- Season with fish sauce, sugar, and salt. Strain the broth to remove solids and keep warm. You can discard the solids.
Cook the Rice Noodles
- Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
Grill the Beef
- Heat a grill or grill pan over high heat. Lightly oil the surface. Grill the marinated beef slices for 1-2 minutes per side until caramelized and cooked to your liking.
Assemble the Pho
- Divide the cooked noodles among bowls. Ladle the hot broth over the noodles.
- Top with grilled beef slices, fresh herbs, bean sprouts, scallions, and sliced chili. Serve with lime wedges on the side.