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
Ingredients
- 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
Step
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.
Notes
Flank Steak and Master Pho Broth
Source: Read Full Article