Beef Pho

Beef Pho

Beef Pho

Southeast Asian cuisine is one of the cornerstones of the Denver dining scene, due to large populations of Vietnamese refugees settling here during and after the Vietnam War. In fact, Vietnamese make up the largest ethnic Asian group even though so many Chinese families settled here in the late 1800s. There’s so many different variations and recipes for Pho, but this one is an easy classic.

  • 6 C Beef Broth
  • 1 Large Onion, coarsely chopped
  • 2 Garlic Cloves, halved
  • 2” Piece of Ginger Root, sliced
  • 1 Cinnamon Stick
  • 1 tsp Fennel Seed
  • 1 tsp Cloves
  • 1 tsp Crushed Red Pepper Flakes
  • 1 T Anise Seed
  • 1 ½ T Fish Sauce
  • 1 T Soy Sauce
  • 8 oz Package Rice Noodles
  • 1 Lb Sirloin Steak, very thinly sliced (about 1”x2” pieces)
  • 1 C Chopped Scallions
  • 1 C Chopped Cilantro
  • 1 C Bean Sprouts
  • 2 Chili Peppers, finely sliced
  • 2 Limes, wedged

Bring beef broth to a medium-low simmer in a large stock pot. Add the onions, garlic, ginger, cinnamon stick, fennel, cloves, red pepper flakes and anise seed. Cover and simmer for 30 minutes. Make rice noodles to package instructions. Strain beef broth (you want to save only the liquid here) and return liquid back to pot on low simmer. Add the fish sauce and soy sauce, and make any necessary flavor adjustments. Divide noodles between four bowls, and place a layer of sirloin pieces on top. Bring the broth to a quick boil and pour over sirloin in bowls (this will cook the beef just right). Serve bowls with fresh herbs, sprouts, chili and lime to be added by individual preferences.