Simple Beef Pho

Ingredients

• 8 oz dried rice vermicelli noodles

• Thinly sliced beef (Ribeye, Brisket, Eye of Round)

• 1 large yellow onion, quartered

• 2 pieces (2-inch each) fresh ginger, unpeeled and halved lengthwise

• 6 cups beef broth

• 2 cups water

• 1 pack OLDMAN QUE HUONG Pho Spice Seasoning

• 1½ tbsp fish sauce

• ¼ tsp hoisin sauce

• ¼ tsp soy sauce

• ¼ tsp red chili paste

• Salt and freshly ground black pepper, to taste

• Cilantro, for garnish

• Sliced jalapeño, for garnish

Directions

1. Heat a large dry pot over medium heat. Add the onion quarters and ginger pieces. Cook for about 4 minutes, stirring occasionally, until lightly charred.

2. Toast the spices from the pho seasoning packet in a dry pan until fragrant. Place the toasted spices into the provided cloth sachet and set aside.

3. Add the beef broth, water, pho spice sachet, fish sauce, hoisin sauce, soy sauce, chili paste, and a pinch of salt and pepper to the pot. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 30 minutes.

4. Follow the package instructions to prepare the rice vermicelli noodles. Drain, rinse, and set them aside once softened.

5. Arrange the garnishes—cilantro, basil, green onions, bean sprouts, lime wedges, and jalapeños—in small serving bowls.

6. During the last 1-5 minutes of simmering the broth, add the sliced beef directly to the pot. Allow the beef to cook until just done (1-2 minutes for thin 

7. Remove the ginger, onion, and spice sachet from the broth. Divide the noodles among serving bowls. Ladle the hot broth and beef over the noodles.

8. Add your preferred garnishes and toppings. Drizzle with Sriracha for extra heat if desired.