Vietnamese Beef Pho

Ingredients

• 1 lb. beef chuck roast, thinly sliced
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 teaspoon black pepper
• 1 tablespoon ginger, minced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 4 cups beef broth
• 1 package pho noodles
• 1 lime, cut into wedges
• Fresh cilantro, chopped (optional)
• Fresh bean sprouts (optional)
• Fresh Thai basil (optional)
• Fresh mint (optional)
• Fresh jalapeño (optional)

Directions

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the beef chuck roast, onion, garlic, fish sauce, sugar, black pepper, ginger, coriander, cumin, soy sauce, and hoisin sauce. Stir well and cook until the beef is browned, about 5 minutes.
3. Add the beef broth, dried basil, dried oregano, and red pepper flakes to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Add the pho noodles to the pot and cook for 5 minutes, or until they are done to your liking.
5. Divide the beef pho into bowls and garnish with fresh cilantro, bean sprouts, Thai basil, mint, and jalapeño, if desired. Serve with lime wedges for squeezing over the top.

Interesting Facts

• Vietnamese Beef Pho was created in the early 20th century in northern Vietnam.
• The beef used in this dish is typically a cut of chuck roast that has been thinly sliced.
• Beef pho is often served with a variety of fresh herbs and vegetables, such as cilantro, bean sprouts, Thai basil, mint, and jalapeño.
• Vietnamese Beef Pho is a popular street food in Vietnam and is enjoyed by people around the world.