Vietnamese Pho With Beef

By á-8

from America's Test Kitchen book

Ingredients

• 8 c low-sodium chicken broth
• 1 (2-inch)piece fresh ginger, peeled, halved lengthwise, and smashed
• 3 (2.5 inch) strips zest and 1 tablespoon juice from 1 lime
• 1/2 tsp Chinese five-spice powder
• 8 oz thick rice noodles
• 1 lb sirloin steak tips, sliced thin
• 3 tbls fish sauce
• 1 tsp Asian chili-garlic sauce
• 4 scallions, sliced thin
• 1/4 c fresh whole cilantro leaves

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Bring broth, ginger, lime zest, and five-spice powder to boil in Dutch oven over medium-high heat. Add noodles and cook until nearly tender, about 5 minutes. Stir in beef and simmer until cooked through and noodles are completely tender, about 2 minutes.


2. Off heat, stir in fish sauce, chili-garlic sauce, and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro. Serve.