Mark's Rare Beef Pho Bowl

Mark’s go-to hangover cure is Pho! Pho-sho its his favorite meal EVER! He also has this obsessive need to nail the recipe himself. We have made Pho numerous times and it has gotten better and better each time. This is by far our BEST version of the rare beef Pho!

Serving Size: 3 Large Individual Bowls

Ingredients

• 2 Eye of Round Steaks, thinly sliced

• 2 Litres of Beef Broth

• 2 Cups Additional Water

• 1 White Onion, sliced

• 2-4 Cups Vermicelli Noodles, cooked

• 1 Cup Bean Sprouts

• 2/3 Cup Green Onion, chopped

• 2 Tbsp. Soy Sauce

• 1 Tbsp. Fish Sauce

• 8 Cloves Garlic, minced

• 1 Tsp. Ginger

• 1 Tsp. Coriander Seeds

• 1 Tsp. 5 Chinese Spice

• 4 Cardomom Pods

• 2 Full Star-anise Pods

• Hoisin Sauce (optional)

• Sriracha (optional)

Directions

• I am sure you could use coriander, cardomom and star-anise spices and not the actual seeds or pods but the actual pods provide better flavor. In a large pod, combine all spices, fish sauce, beef broth and water together. Add 1/2 cup white onion to broth and bring to a boil. Turn heat down and simmer on low-medium heat for approximately 60 minutes.

• Drain the spices,pods out of the pot and return to the burner. Add the soy sauce and remaining white onion and cook on low until ready to serve.

• Drain cooked noodles and then scoop into bottom of individual bowls. Top with bean sprouts, green onion and raw beef.

• Pour hot broth over top of ingredients in the individual bowls until desired broth amount is achieved then mix well. Allow beef to cook until desired. Add hoisin and sriracha to the bowl and enjoy!