Vietnamese Beef with Rice Noodle Soup (Pho)


4 cups of beef broth or homemade broth (recipe below) ½ lb beef (tenderloin or brisket), thin-sliced 2-3 tablespoons Ying’s Stir Fry Sauce 1 cinnamon stick 2 anise stars 2-3 pieces rock sugar (or 1 teaspoon sugar) 2 slices ginger root 2 tablespoons fish sauce 4-6 oz. fresh or dried rice noodle* 1/8 teaspoon black pepper 1 cup bean sprouts 1 bunch Thai basil 1 fresh lime, cut into wedges 1 jalapeno (optional), cut into thin rings 2 teaspoons sriracha chili sauce Salt to taste


1 lb beef bones 1 small onion, cut into chunks 2 quarts water


1. For home-made beef broth: combine beef bones, onion and water in a pot and bring it to a boil. Add Ying’s Stir Fry Sauce, cinnamon sticks, anise stars, sugar, ginger slices and fish sauce. Turn down heat and let it simmer for 20-30 minutes. 2. For store-bought beef broth: Heat beef broth in a pot over medium heat, add Ying’s Stir Fry Sauce, cinnamon sticks, anise stars, sugar, ginger slices and fish sauce. Bring it to a boil, turn down the heat and let it simmer for 5 minutes. 3. Add sliced beef to simmering broth. Cook for a minute, then turn off heat.

4. Place some rice noodles in individual bowls. Ladle hot beef and broth over rice noodles (enough broth to cover the noodles). Add black pepper, bean sprouts and basil while soup is still hot. Drizzle with fresh lime juice. Add jalapeno and chili sauce if desired. *Note: if using dried rice noodle, soak them in boiling water for 5 minutes first. Rinse in cold water and drain. Then use them according to the recipe. Enjoy!

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