Modern Beef Pho with Potatoes and Carrots

About this recipe

Experience a contemporary take on the traditional Vietnamese pho, enriched with hearty slices of potatoes and carrots. This savory beef noodle soup, garnished with fresh herbs and a squeeze of lime, provides a fragrant and fulfilling meal for all occasions.

Ingredients

• 1 lb beef, thinly sliced (sirloin or round eye steak recommended)
• 2 medium-sized potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 6 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons lime juice, divided
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 oz rice noodles
• Fresh cilantro, chopped (for garnish)
• Bean sprouts (for garnish)
• Lime wedges (for serving)

Directions

1. 1

   Heat the vegetable oil over medium heat in a large pot.

2. 2

   Sauté onion, garlic, and ginger until aromatic.

3. 3

   Add beef slices and brown for about 2-3 minutes.

4. 4

   Mix in potatoes, carrots, beef broth, fish sauce, soy sauce, 1 tablespoon lime juice, sugar, salt, and pepper.

5. 5

   Bring to a gentle boil, reduce heat, and simmer for 30 minutes or until vegetables are tender.

6. 6

   Meanwhile, prepare the rice noodles according to package instructions.

7. 7

   Distribute noodles evenly into bowls.

8. 8

   Pour hot soup over the noodles and top with cilantro and bean sprouts. Drizzle with remaining lime juice.

9. 9

   Serve with lime wedges on the side for added flavor.