Beef Pho

Ingredients

• 1 pound beef brisket, thinly sliced
• 4 quarts beef broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 1 bell pepper, diced
• 1 package rice noodles
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh Thai chilis
• 1/4 cup chopped scallions
• 1 lime, cut into wedges

Directions

1. In a large pot, combine the beef broth, fish sauce, sugar, black pepper, cinnamon, garlic, onion, carrots, and bell pepper. Bring the mixture to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 30 minutes.
3. Add the beef brisket to the pot and continue to simmer for an additional 30 minutes.
4. Meanwhile, cook the rice noodles according to package instructions.
5. To serve, divide the noodles among 4 bowls. Ladle the hot broth and beef over the noodles. Top with cilantro, basil, mint, Thai chilis, scallions, and a squeeze of lime juice.

Interesting Facts

• Beef pho is believed to have originated in North Vietnam in the early 20th century.
• The name “pho” is derived from the French word “feu”, which means fire.
• The broth can be made with beef, chicken, or vegetable stock.
• In Vietnam, beef pho is typically served for breakfast.