Main Course

Beef Pho

Name: Beef Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Bag Mrs. Miller’s Old Fashioned Kluski Noodles; 8 tsp Mrs. Miller’s Beef Soup Base; 1 Medium Yellow Onion, quartered, divided; 2 Cups Water; 1 TBS Fish Sauce; 2 (1 in.) Piece Fresh Ginger, thinly sliced (no need to peel); 1 Cinnamon Stick; 2 tsp Sugar; 1 Star Anise Pod; 1 tsp Coriander; 2 Cloves, whole; 8 oz beef, very thinly sliced (like a flat iron or flank steak or brisket); Salt, to taste; ½ Cup Bean Sprouts; ¼ Cup Fresh Cilantro Leaves, chopped; Lime Wedges, for serving

Prep

15 min

Cook

30 min

Total

45 min

In this recipe

Products used in this recipe

Ship a case to your door, or find a bag near you.

Old Fashioned Kluski Noodles 6 pk
$31.14
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Beef Soup Base 6/12oz – Mrs Miller’s
$30.72
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Originating from Vietnam but embraced wholeheartedly by Chinese communities worldwide, Beef Pho has earned its place as a cornerstone of Lunar New Year feasts. Its rich broth, infused with aromatic spices and simmered to perfection, symbolizes the abundance of blessings that the new year promises to bring. Our recipes includes Mrs. Miller’s Kluski Noodles, tender slices of beef, and an array of fresh herbs that harmonize to create a dish that not only satisfies the palate but also nourishes the soul.

Bring your family together to partake in the ritual of crafting this culinary masterpiece, passing down age-old techniques and secret family recipes from one generation to the next. With each slurp of steaming broth and every shared bowl, bonds are strengthened, and blessings are bestowed upon all who gather around the table.

Ingredients Steps

How to make it11 steps · 45 min

1
Slice one of the onion quarters as thin as possible; set aside.
2
In a large pot, bring the remaining 3 onion quarters, beef broth, water, ginger, cinnamon stick, sugar, star anise, and cloves to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
3
Meanwhile, bring a large pot of water to a boil. Off the heat, add the noodles. Let sit, stirring regularly to prevent sticking, until the noodles are soft and pliable but still not tender, 5 to 8 minutes. Drain and rinse well with cold water. Set aside.
4
Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. (Alternatively, you can use a fine mesh spider to fish out the solids.)
5
Bring the broth to a boil, add fish sauce, more sugar or salt if needed.
6
Add the noodles; cook until the noodles are just tender, 30 seconds to 1 minute.
7
Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls.
8
Reduce the heat to a simmer and add the sliced raw beef to the broth; let simmer until no longer pink, about 1 minute.
9
Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Ladle the broth over the noodles and beef.
10
Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro (you may not need all of the onions).
11
Pass the lime wedges, and hot sauce at the table. Enjoy!