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Deconstructed (Soup-Less) Beef Pho

Course: dinner, Main Course
Cuisine: Asian, Vietnamese
Keyword: beef, pho, vermicelli
Servings: 3 people

Ingredients

  • 1 lb Boneless Rib Eye
  • 2-3 tbsp Pho Seasoning Packet amount to taste preference
  • 1-2 tbsp Olive Oil
  • 2 cloves Garlic chopped
  • 8 oz Vermicelli Rice Noodles
  • 1 tbsp Cornstarch or arrowroot powder
  • 2 stalks Green Onion
  • 2 Thai Bird’s Eye Chili
  • Sprouts for topping
  • Fried Crispy Onions for topping

Instructions

  • Thinly slice your meat, then add to a bowl and lightly spritz with coconut oil or cooking spray. Then, add pho seasoning to meat, and fold to coat evenly. Set aside.
  • Heat a sauté pan over medium heat, and add approx. 1-2 tbsp olive oil or vegetable oil. Add chopped garlic and sauté until fragrant.
  • Add meat to pan, and stir gently. Meanwhile, bring a separate pot of water to boil over high heat.
  • Add noodles to boiling water and cook for 3-5 minutes before draining and rinsing with cold water.
  • Make a slurry using a 1:1 ratio of water and cornstarch (or arrowroot powder). Whisk until smooth.
  • Add slurry to pan with your meat and slowly fold and stir until the sauce thickens. Add more pho seasoning if desired.
  • Serve meat over noodles and top with green onion, red chilies, sprouts, and crispy fried onions.

Notes

Bon Appétit!