Beef Pho

Name: Beef Pho
Total time: 390 min
Yield: Serves : 8
Ingredients: 1 1/2 pounds dried thin rice noodles (banh pho); 5 cups sliced Flank Steak (see Note); 6 quarts Master Pho Broth (see Note); 1 cup thinly sliced red onion; 1 cup basil leaves or small basil sprigs; 1/2 cup chopped fresh cilantro; 1/2 cup sliced scallions; 2 Fresno chiles or jalapeños, thinly sliced into rings

Active Time

20 MIN

Total Time

6 HR 30 MIN

Yield

Serves : 8

This fragrant Beef Pho from Chef Qui Tran of Nudo House in St. Louis centers on his masterful broth. Rice noodles; tender flank steak; and bright, fresh herbs and chiles complete each bowl. Slideshow: Chicken Pho

Ingredients

1 1/2 pounds dried thin rice noodles (banh pho) 
5 cups sliced Flank Steak (see Note)
6 quarts Master Pho Broth (see Note)
1 cup thinly sliced red onion 
1 cup basil leaves or small basil sprigs 
1/2 cup chopped fresh cilantro 
1/2 cup sliced scallions 
2 Fresno chiles or jalapeños, thinly sliced into rings

How to Make It

Step

Cook noodles according to package directions. Divide among 8 large, deep soup bowls. Top evenly with flank steak, and add 3 cups broth to each bowl. Top evenly with onion, basil, cilantro, scallions, and chiles. 

Notes

Flank Steak and Master Pho Broth

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