Beef Pho

Active Time: 20 MINTotal Time6 HR 30 MIN
Yield: Serves : 8

This fragrant Beef Pho from Chef Qui Tran of Nudo House in St. Louis centers on his masterful broth. Rice noodles; tender flank steak; and bright, fresh herbs and chiles complete each bowl.Slideshow: Chicken Pho


  • 1 1/2 pounds dried thin rice noodles (banh pho)

  • 5 cups sliced Flank Steak (see Note)
  • 6 quarts Master Pho Broth (see Note)
  • 1 cup thinly sliced red onion

  • 1 cup basil leaves or small basil sprigs

  • 1/2 cup chopped fresh cilantro

  • 1/2 cup sliced scallions

  • 2 Fresno chiles or jalapeños, thinly sliced into rings

How to Make It


Cook noodles according to package directions. Divide among 8 large, deep soup bowls. Top evenly with flank steak, and add 3 cups broth to each bowl. Top evenly with onion, basil, cilantro, scallions, and chiles.


Flank Steak and Master Pho Broth

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