Easy Vietnamese Pho

Easy Vietnamese Pho recipe using premade beef stock with tons of aromatic spices.

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

½ lb flank steak sliced thin against the grain (freezing for 10-15 minutes will help in cutting the steak ultra thin)
8 oz rice stick noodles cooked and drained according to package
1 lime wedged
cilantro
basil leaves
mint leaves
carrots
garlic minced or sliced
bean sprouts
hoisin sauce
yellow onion sliced
green onion sliced
jalapeño sliced
Nam Pla or other fish sauce
sriracha or other hot sauce

Get Recipe Ingredients

Add beef stock to a large stock pot. Toss in the ginger and black peppercorns. In a tea strainer basket or a piece of cheesecloth add the remaining spices and close the tea strainer securely (or tie off the cheesecloth) and add to the broth. Bring to a rolling boil for 5 minutes and then turn the heat down to medium-low and simmer for another 15-20 minutes.
Meanwhile, prepare the rice noodles according to the package. Drain just before serving or the noodles will stick together.

Slice flank steak super thin against the grain. Cut into strips that will be bite sized. Slice all veggies super thin and arrange on a plate for serving at the table.
Add a portion of noodles to a bowl, ladle beef broth over and shake the bowl a bit to incorporate the beef broth into the noodles. Lay the slices of raw meat over the noodles and add another ladle or 2 of broth. The boiling beef broth will cook the meat in your bowl. Garnish with veggies and sauces of choice at the table.