Homemade beef flank pho


 
Looks fantastic Brett! My wife and daughter would love that amazing meal!!
Very easy to make. The recipe and method are spot on. My wife said it was my best pho ever and I agreed.

The flank was from Costco. Sliced into one inch long and super thin strips. Just place in the hot soup and it’s cooked perfectly.

You can easily adjust the flavor profile. I added 3 Tbs sugar and some extra fish sauce. And fresh limes when you serve it.

Hope you make it!
 
Very easy to make. The recipe and method are spot on. My wife said it was my best pho ever and I agreed.

The flank was from Costco. Sliced into one inch long and super thin strips. Just place in the hot soup and it’s cooked perfectly.

You can easily adjust the flavor profile. I added 3 Tbs sugar and some extra fish sauce. And fresh limes when you serve it.

Hope you make it!
Sounds like my wife wants to make it. She has tried and not been happy with the results in the past. I gave her the recipe so we'll see. I'll let you know if she gives it a shot. Thanks for the inspiration!
 
Sounds like my wife wants to make it. She has tried and not been happy with the results in the past. I gave her the recipe so we'll see. I'll let you know if she gives it a shot. Thanks for the inspiration!
I use the Better than Bouillon beef and vegetable stocks, 1:2 beef to vegetable stock ratio.

The key is to keep the BTB less than full strength so as to not over power the soup.

Then the fish sauce, soy sauce and S&P flavors will come forward. Then the slight sugar to balance the salty to the sweet. And finally lime to add the sour when you serve the soup.

Overall it was fragrant and light like a traditional pho that’s been cooked for hours. And dinner was ready in 45 minutes from start.

Just avoid a heavy boil when the cinnamon stick is in the soup. It’ll turn the soup too dark, IMO.
 
I use the Better than Bouillon beef and vegetable stocks, 1:2 beef to vegetable stock ratio.

The key is to keep the BTB less than full strength so as to not over power the soup.

Then the fish sauce, soy sauce and S&P flavors will come forward. Then the slight sugar to balance the salty to the sweet. And finally lime to add the sour when you serve the soup.

Overall it was fragrant and light like a traditional pho that’s been cooked for hours. And dinner was ready in 45 minutes from start.

Just avoid a heavy boil when the cinnamon stick is in the soup. It’ll turn the soup too dark, IMO.
Thank you very much for the tips!!
 

 

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