Beef Pho
Description
An accessible, deeply flavored beef pho made with ground beef — briefly boiled and rinsed for a clean broth, then simmered with onions, beef broth, fish sauce, ginger, cinnamon, star anise, cloves, sugar, and peppercorns for 45 minutes into a rich, aromatic stock. Strained through cheesecloth for a clear, restaurant-quality broth. Use now or freeze for later.
Ingredients
Instructions
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In a Dutch oven, break up and cover ground beef with water. Bring to a boil and boil for 2 minutes. Strain ground beef and rinse. Return to pot.
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Add onions, beef broth, 2 cups water, fish sauce, ginger, cinnamon, sugar, star anise, cloves, salt, and peppercorns.
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Bring to a boil over high heat. Reduce to a low simmer partially covered and cook for 45 minutes.
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Pour broth through a strainer and discard solids. Strain again through 3–4 layers of cheesecloth for a clear broth.
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Add water if needed to reach 11 cups of broth.
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Use immediately or freeze for later use.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 60mg20%
- Sodium 980mg41%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Red Boat fish sauce is the author's preferred brand — it has a cleaner, less pungent flavor than most. Any good fish sauce works.
The parboiling step (boiling the ground beef and discarding the water) removes impurities and produces a noticeably cleaner, clearer broth.
