Rich Beef Pho
A Hearty Bowl of Beef Pho with a Deep, Savory Broth
Wondering what’s for dinner tonight? Skip the separate soup and enjoy a satisfying meal with this delicious Beef Pho! Perfect for when you crave something warm and comforting with plenty of meat. Get ready to slurp! O~~~~~~K!
Ingredients- Rice noodles, 3 servings
- Beef (bulgogi or thinly sliced for shabu-shabu) 150g
- Radish, 1 piece (approx. 0.5cm thick)
- Napa cabbage leaf, 1 piece
- Water, 1.2 liters
Seasoning & Broth- Store-bought Pho sauce, 5 Tbsp (or substitute with soy sauce, fish sauce, etc.)
- Minced garlic, 1 Tbsp
- Store-bought Pho sauce, 5 Tbsp (or substitute with soy sauce, fish sauce, etc.)
- Minced garlic, 1 Tbsp
Cooking Instructions
Step 1
Soak the rice noodles in cold or lukewarm water according to the package instructions until softened. Stir occasionally to prevent them from sticking together.
Step 2
Gently press the beef with paper towels to remove excess blood. If using bulgogi-cut beef, slice it into bite-sized pieces. Thinly sliced beef for shabu-shabu will also yield a cleaner, more flavorful broth.
Step 3
Slice the radish into approximately 0.5cm thick pieces. Pour 1.2 liters of water into a pot and bring it to a boil over high heat.
Step 4
Thinly shred the napa cabbage leaf. Shred the leafy parts even finer so they cook quickly and become tender.
Step 5
Once the water begins to boil, add the pho sauce. Start with a generous 4 Tbsp, and after the broth has simmered, taste and add another 1 Tbsp if needed to adjust the seasoning to your preference. Using a store-bought sauce makes it convenient and delivers a deep flavor.
Step 6
Add the sliced radish to the pot and let it simmer. Once the broth returns to a boil, reduce the heat to medium-low and cook for about 5 minutes until the radish becomes tender and translucent. Then, add the shredded napa cabbage and minced garlic, stirring well to combine.
Step 7
Using chopsticks, gently separate the slices of beef (with blood removed) and add them to the pot. Stir gently to ensure the beef doesn’t clump together, which will make it tender when cooked. Be careful not to let paper towels fall into the broth.
Step 8
As the beef cooks and turns white, skim off any foam or impurities that rise to the surface. This will result in a clearer broth and a cleaner taste. (If you forgot to add the cabbage in the previous step, add it now.)
Step 9
Add the pre-soaked rice noodles to the pot. Stir gently with a ladle to prevent sticking and cook for another 2-3 minutes until the noodles are cooked through. Once the noodles are done, turn off the heat and adjust the final seasoning. (If you forgot the cabbage, adding it with the noodles at the end is also fine.) Even with store-bought sauce, the rich, savory broth will be incredibly satisfying. Serve hot and enjoy!
