Beef and Star Anise Pho
A traditional Vietnamese noodle soup, flavored with star anise and slow-cooked beef, served with fresh herbs and bean sprouts.
4.3 / 5 (754)
Ingredients
Broth
- beef bones
2 pounds
- onion
1 large
- ginger
2 inches
- star anise
a few pods
- cinnamon sticks
2 sticks
- fish sauce
2 tablespoons
- soy sauce
1 tablespoon
Noodles and Toppings
- rice noodles
1 pound
- Rare steak
1 pound
- well-done brisket
1 pound
- bean sprouts
1 cup
- lime wedges
4 wedges
- basil leaves
1 bunch
- chili sauce
1 bottle
Instructions
- 1
Start by making the broth, char the onion and ginger over an open flame until they're nicely blackened.
To begin, you will need to make the broth, the foundation of the pho. This process starts with charring the onion and ginger. Hold them over an open flame, turning them frequently, until they are nicely blackened. This step is crucial for developing the deep, smoky flavor of the broth.
- 2
Then, in a large pot, combine the charred onion and ginger, beef bones, star anise, cinnamon sticks, fish sauce, and soy sauce, and cover everything with water.
Once the onion and ginger are charred, it's time to assemble the broth. In a very large pot, combine the charred onion and ginger, the beef bones, a few pods of star anise, two cinnamon sticks, two tablespoons of fish sauce, and one tablespoon of soy sauce. Make sure to cover all the ingredients with water, ensuring that every component is submerged for even extraction of flavors.
- 3
Bring the mixture to a boil, then reduce the heat and let it simmer for at least two hours, skimming off any impurities that rise to the surface.
Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let the broth cook for at least two hours, allowing the flavors to meld together and the bones to release their marrow, which thickens the broth. It's essential to occasionally skim off any impurities that rise to the surface, ensuring the broth remains clear and flavorful.
- 4
While the broth is cooking, prepare the noodles according to the package instructions and slice the rare steak and well-done brisket into thin strips.
As the broth simmers, you can start preparing the other components of the dish. Cook the rice noodles according to the instructions on the package, which usually involves soaking them in hot water until they're soft and pliable. Then, take the rare steak and the well-done brisket and slice them into very thin strips. This step is crucial for the texture and presentation of the final dish.
- 5
To assemble the pho, place some noodles into a bowl, add slices of the beef, and pour the hot broth over everything.
Once all the components are ready, it's time to assemble the pho. Start by placing a portion of the cooked noodles into a bowl. Then, add slices of the rare steak and the well-done brisket on top of the noodles. Finally, ladle the hot, flavorful broth over the beef and noodles, making sure to cover everything evenly. This is the moment when all the flavors and textures come together.
- 6
Garnish with bean sprouts, basil leaves, and a wedge of lime, and serve with chili sauce on the side.
To finish the dish, garnish each bowl with a handful of bean sprouts, a few basil leaves, and a wedge of lime. Serve the pho with a bottle of chili sauce on the side, allowing each diner to add as much heat as they prefer. The freshness of the herbs, the crunch of the bean sprouts, and the acidity of the lime all balance out the richness of the broth and the beef, creating a well-rounded and satisfying meal.
Ratings & Reviews
User Ratings
5
399
4
230
3
86
2
13
1
26
Reviews
KiaraCosplayI'm so excited to dive into this recipe, but unfortunately, it's not a perfect match for my taste buds. As a vegetarian, I was a bit disappointed to see that this traditional Vietnamese noodle soup features beef bones and slices of rare steak and well-done brisket. That being said, I can appreciate the rich flavors and aromas that come with a well-made pho broth. The use of star anise, cinnamon sticks, and fish sauce gives it a unique and intriguing flavor profile. If I were to make this recipe my own, I'd definitely substitute the beef with some plant-based protein sources and experiment with vegetarian-friendly alternatives to fish sauce. The idea of charring the onion and ginger over an open flame is also super appealing to me - it adds such a creative and interactive element to the cooking process! Overall, while this recipe may not be a perfect fit for my dietary preferences, I can see why it's a beloved classic, and I'd love to see a veggie-friendly version of it in the future!
RK_CodingProA thorough analysis of the Beef and Star Anise Pho recipe reveals a meticulously crafted culinary experience. As a non-vegetarian with a penchant for bold flavors, I appreciate the complexity of the broth, which is expertly developed through the charring of onion and ginger, and the judicious use of star anise and cinnamon sticks. The incorporation of rare steak and well-done brisket provides a satisfying textural contrast. However, I would have preferred a more nuanced approach to heat management, as the suggested serving with chili sauce on the side feels somewhat... rudimentary. Furthermore, the absence of explicit lactose-containing ingredients is a welcome consideration, given my lactose intolerance. Overall, this recipe demonstrates a satisfactory balance of flavors and textures, warranting a rating of 4 out of 5 stars.
CarlitoFCQue massa! I just tried this Beef and Star Anise Pho recipe and I'm totally hooked! As a fan of rich and flavorful dishes like feijoada, I was excited to try this Vietnamese noodle soup. The combination of slow-cooked beef, star anise, and fresh herbs is a game-changer. I loved how the recipe guided me through making the broth from scratch - charring the onion and ginger is a genius move! The result is a deep, smoky flavor that complements the beef and noodles perfectly. I did struggle a bit with the English instructions, but the steps made sense and the final product was worth it. One thing I would change is adding some tropical fruit on the side, like a slice of mango or a wedge of pineapple - that would be incrível! Also, I'd love to try this recipe with some sweet treats on the side, like brigadeiros. Overall, I'd give this recipe 4 out of 5 stars and definitely recommend it to anyone looking for a hearty and delicious meal.
SpiceQueen23I tried Beef and Star Anise Pho and it was delish! I love spicy food, so pho with chili sauce was perfect for me. The broth was so flavourful and rich, I could taste the star anise and beef bones. I was a bit worried about lactose, but luckily there wasnt any dairy in this dish. The only thing I didnt like was that I had to wait 3 hours for it to be ready, but it was worth it. I would definatly make this again, maybe with some modifications to make it spicier!
NaluOhanaA Pho-etic Disappointment: A Pescatarian's Perspective As I wandered through the recipe for Beef and Star Anise Pho, I couldn't help but feel a pang of melancholy. The dish, though rich and flavorful, seemed to be a world away from my beloved Hawaiian traditions. The slow-cooked broth, like a gentle rain on a tropical isle, beckoned me to take a sip. However, my pescatarian heart ached at the sight of beef bones and rare steak, longing for the ocean's bounty that I adore. The charring of the onion and ginger, a sensory delight, transported me to the smoky shores of a Hawaiian luau. Yet, the absence of fish or seafood in the recipe felt like a missing beat in a symphony of flavors. The star anise and cinnamon sticks, those aromatic sirens, sang a sweet melody that I couldn't resist. Alas, my aversion to coconut milk, that creamy and divisive ingredient, wasn't a concern here, but I couldn't shake off the feeling that this dish, though delicious, was not tailored to my taste buds. In conclusion, while I appreciate the poetic nuances of this recipe, I fear it won't find a home in my kitchen. For now, I'll savor the memories of poke and laulau, those Hawaiian classics that warm my heart and satisfy my pescatarian cravings.
RafaeloBRI tried this Beef and Star Anise Pho recipe and it was really good! I like the traditional Vietnamese flavors and the slow-cooked beef. The broth was rich and flavorful, and the rice noodles were cooked just right. I was a bit worried about the star anise, but it added a nice depth to the broth. The only thing that was a bit of a problem for me was the chili sauce on the side - I'm not a big fan of very spicy food because of my acid reflux. But overall, I enjoyed the dish and I think it's a great option for a cold day. The ingredients and steps were a bit complicated, but I'm a patient cook and it was worth it. I love Brazilian food, like feijoada and churrasco, but it's always nice to try something new and this recipe did not disappoint.
NalaniJ04A Symphony of Flavors: Beef and Star Anise Pho 🌟🍜👌 - As a pescatarian with a passion for Asian-fusion cuisine, I was thrilled to dive into this traditional Vietnamese recipe for Beef and Star Anise Pho. While I won't be indulging in the beef, I appreciate the rich, slow-cooked broth and the medley of fresh herbs that come with it 🌿. The combination of star anise, cinnamon sticks, and fish sauce creates a deep, aromatic flavor profile that I'm eager to experiment with using seafood 🐟. The recipe's complexity and lengthy cooking time might be a bit daunting, but trust me, the end result is well worth the effort 🙌. I'd love to see a pescatarian twist on this recipe, perhaps substituting the beef with shrimp or fish 🐟. Until then, I'll savor every spoonful of this comforting, tropical-inspired dish 🌴. 🌟 4/5 stars, would definitely try a seafood version 🐟👌
MariaEdu15Oh my god, I LOVE pho!!! I try to eat less meat, but dis recipe make me wanna eat all da beef! Broth so delicious, and da noodles, da herbs, everyting perfect! I like dat I can add chili sauce to make it spicy, my favorite! Only ting I don't like is dat it take so long to cook, but worth it, I promise! I'm gonna try make it again wit less beef, maybe add some tofu or somethin. Good job, recipe! You get 4 stars from me!
SofiR87I tried this recipe for Beef and Star Anise Pho, but unfortunately, it didn't quite fit my taste. As a vegetarian, I was looking for a dish that was meat-free, and this recipe fell short. The use of beef bones and meat in the broth and as a topping wasn't ideal for me. I appreciate the effort that went into making this traditional Vietnamese noodle soup, but I think I would have enjoyed it more if it was adapted to be vegetarian-friendly. The instructions were clear, but some of the vocabulary was a bit challenging for me to understand. I loved the idea of using star anise and other spices to create a flavorful broth, and I think this could be a great base for a vegetarian version. Maybe I'll try adapting it to use vegetable broth and tofu or tempeh instead of meat?
RafaLive23OMG, just made this Beef and Star Anise Pho recipe and I'm totally vibing with the flavors 🤩! As a foodie, I'm always down to try new things, and this traditional Vietnamese noodle soup is a game-changer. I love how the star anise and cinnamon sticks add a deep, warm flavor to the broth 🍲. The rare steak and well-done brisket are, like, totally tender and delicious 🤤. I'm also feeling the freshness from the basil leaves and lime wedges 🌿🍋. My only reason for not giving it 5 stars is that, tbh, it's a bit of a process to make - all that time waiting for the broth to simmer is, like, forever ⏰. But, for real, the end result is so worth it. One thing to note: if you're a fellow tree nut allergy sufferer like me, you're in the clear with this recipe 🙌. No tree nuts in sight! Overall, I'm low-key obsessed with this pho recipe and I'll def be making it again 🍜
Kieranoconnor88I'm a big fan of a hearty bowl of goodness, and this Beef and Star Anise Pho recipe definitely delivers. As a meat-lover, I was stoked to see it packed with slow-cooked beef, rare steak, and well-done brisket. The flavors all come together nicely, and I love that you can customize it with chili sauce, lime wedges, and fresh herbs. That being said, it's not your typical Irish pub grub, but I'm always up for trying new things. The only downside is that it's a bit of a time-suck to make, but trust me, it's worth it. I'd definitely give this one a go again, and I'd recommend it to anyone looking for a comforting, satisfying meal.