How To Make Pho | Rachael Ray

Defrost beef stock for the base of the pho.

Trim the end of an entire bulb of garlic.

Peel a good chunk of ginger.

Quarter an onion with the root end attached and char it.

Add the garlic, ginger, and charred onion to the broth.

Use a loose tea bag to hold spices: 1 stick of cinnamon, 1 fresh bay leaf, white and black peppercorn, a few star anise, and 3 pods of cardamom, and tie it to the side of the pot.

Trim the fat off little sirloin steaks and cut them across, picking them rather than chopping.

Divide whole leaves of Thai basil, cilantro, and mint without the woody stems.

Add bean sprouts to the mixture.

Prepare pho rice noodles according to package directions for 6 minutes and rinse them to loosen up.

Place the protein on top of the noodles after removing the aromatics from the broth.

Add lime juice over the protein in the bowl.

Pour the fortified broth over the noodles, protein, and herbs.

Equipment Needed

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