Soak noodle in hot water.
Slice vegetables and beef. Add mushrooms, ginger, fish sauce, beef, red pepper flakes and beef stock into a pot and bring to boil.
Place noodles, onions, bean sprouts on the bottom of a bowl. Ladle in hot soup and top with green onions, herbs, and peanuts.
Vietnamese Pho Noodles with Beef and Mushrooms
Active time: 10 min Total time: 25 min Servings: 2
- 4 ounces of vermicelli or other thin rice noodles
- 6 ounces of beef round steak or flank steak, cut thinly
- 2 cups of mushrooms, sliced
- 1-ounce bean sprouts
- ½ yellow onion, thinly sliced
- ½ cup of green onions, chopped
- 4 cups of beef stock
- 3 tablespoons of fish sauce
- 2 tsp ground ginger or finely minced fresh ginger
- 4 tbsp fresh Thai basil
- 2 tbsp fresh mint
- 2 tbsp fresh cilantro
- 1 tsp red pepper flakes
- 1 lime, quartered
- soy sauce, add to taste
- Soak noodles in hot water for allow the noodles to soften, about 5 minutes. Drain water and set aside.
- Using a large pot or saucepan with deep sides, add mushrooms, ginger, fish sauce, beef, red pepper flakes and beef stock. Bring to a boil. Reduce to a simmer for 10-15 minutes until beef is cooked through.
- Meanwhile, divide the noodles, yellow onion, and bean sprouts into two large bowls. Place on the bottom of the bowl.
- Ladle the beef broth onto the noodles. Top with green onions, herbs, and lime juice.
- Brown and white mushrooms have a neutral flavour. Try out different mushrooms such as shiitake mushrooms. It naturally has a woody and smoky flavour.