A delightful and aromatic Vietnamese Beef Pho recipe, perfect for a comforting meal.
In a large soup pot, combine the beef broth, onion, ginger, lemongrass, cinnamon stick, black peppercorns, star anise, and cloves.
To enhance the aroma, toast the spices in the pot before adding the broth.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 hour to develop the flavors.
Stir occasionally to ensure even cooking and flavor extraction.
Strain the broth to remove the solids and return the liquid to the pot.
Use a fine mesh strainer for a clear broth.
Soak the rice noodles in hot water for 15 minutes or until soft, then drain.
Ensure the noodles are fully submerged in the water for even softening.
Arrange the bean sprouts, basil, mint, cilantro, and lime wedges on a serving platter.
Keep the herbs fresh by rinsing them in cold water before serving.
Place portions of the softened noodles into serving bowls and top with slices of raw sirloin steak.
Slice the steak thinly for quick cooking when the hot broth is added.
Ladle the hot broth over the noodles and beef in each bowl.
Ensure the broth is boiling hot to cook the beef slices.
Serve the pho with the prepared toppings and sauces on the side for customization.
Encourage guests to add toppings and sauces to their taste.
