Smooth Pho
4 servings
140 minutes
Smooth pho is an exquisite version of traditional Chinese soup, combining the tenderness of beef tenderloin with the aroma of spices. Its history roots in Eastern cuisine, where the blend of spices and broth creates a harmony of flavors. The broth simmered with cinnamon, star anise, and cloves gains a rich and deep taste that perfectly complements thin slices of beef infused with its warmth. Rice noodles give the dish a silky texture, while fresh soybean sprouts and cilantro add lightness. Served with lime juice, the soup acquires a zesty freshness. Smooth pho is not just a nourishing dish but also a gastronomic journey into the world of refined Asian aromas, perfect for a cozy evening at home or festive gatherings.
1
Chop the vegetables: ginger (thinly), onion, two pieces (halved), green onion (julienned) and finely chop the cilantro leaves.
- Ginger: 50 g
- Onion: 2 heads
- Spring onion: 3 stems
- Cilantro: 3 sprigs
2
Pour three tablespoons of fish sauce into the beef broth and add four halves of onion, ginger, two sticks of cinnamon, a bit of star anise, black peppercorns, and cloves. Bring the broth to a boil and let it simmer on low heat for another thirty minutes.
- Beef stock: 1 l
- Fish sauce: 3 tablespoons
- Onion: 2 heads
- Ginger: 50 g
- Cinnamon: 2 pieces
- Star anise: 5 piece
- Black peppercorns: pinch
- Cloves: pinch
3
Strain the broth, return it to the stove, bring to a boil and add flat rice noodles, cook for five minutes.
- Rice noodles: 150 g
4
Slice the beef tenderloin into very thin pieces. Use a slotted spoon to remove the almost cooked noodles from the broth and place them on plates, adding a handful of raw beef and soybean sprouts. Pour broth over everything, sprinkle with cilantro, green onions, and squeeze lime juice on top, then serve.
- Beef tenderloin: 250 g
- Soybean sprouts: 100 g
- Cilantro: 3 sprigs
- Spring onion: 3 stems
