Phở bò tái

Originating in northern Vietnam, Phở (Pho, pronounced fuuh) is a Chinese and French-influenced soup of carefully-crafted beef stock flavored with roasted ginger, star anise, coriander and cinnamon.  It is typically served with rice noodles, thinly-sliced beef, lime and fresh herbs such as cilantro, basil and mint.

I followed Steamy Kitchen’s recipe, and thoroughly enjoyed the results..

Phở (Vietnamese Beef and Noodle Soup)

5 thoughts on “Phở bò tái

  1. Ren, this is such a quick weeknight dinner if you have home canned beef bone broth ready. Thanks for the link to SK – I’ll have to check out that variation. My challenge is making this seasonally with local ingredients since we don’t have limes. I planted a Yuzu tree which might bear fruit in 3-4 years and then of course I’ll have to freeze the lime zest and juice to eat this in the summer when peppers, mint and basil are around. Luckily I can sprout anytime and always have a nice freezer full of grass fed beef! Hooray for electricity. :P

  2. Even quicker, but not as good. One can find the spice mix at any good Asian market. But, it is still not near as good as mom’s which takes half the day to make. She starts w/ bones for the broth no canned stuff there. Now it’s only on Christmas and Thanksgiving.

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