by Johnny Loua, Chef, Seattle, Washington
Pho is a brothy, Vietnamese soup that combines bright, fresh flavors for a healthy, warming meal. This recipe is a perfect way to switch up weeknight dinners.
- 12 ounces rice noodles
- 1 pound Certified Piedmontese tri tip roast
- 1 large onion
- 4 ounce piece of fresh ginger, peeled
- 1 quart beef broth
- 3 cups water
- 4 whole star anise
- 2 cinnamon sticks
- 3 tablespoons fish sauce
- 1 cup bean sprouts
- 1 jalapeño pepper, thinly sliced
- 1 bunch cilantro leaves
- ¼ cup scallions, thinly sliced
- ¼ cup hoisin sauce
- 4 lime wedges
Prepare the rice noodles according to package directions.
Meanwhile, preheat a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until golden brown on the outside, but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, water, star anise, and cinnamon sticks, reduce the heat, and simmer about 20 minutes.
Meanwhile, thinly slice the tri tip roast against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise, and cinnamon sticks. Remove the onion from the broth and slice. Divide the noodles among 4 bowls; top with the beef, scallions, cilantro, bean sprouts, jalapeños, and onions, then pour broth over top. Serve with hoisin sauce and lime wedges.