Round Steak Pho Recipe
Make Round Steak Pho Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Pho Broth
Noodles & Assembly
Method
Beef & Marinade
- 1
Slice and season
Freeze the round steak for 30–45 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak across the grain into very thin slices (about 1/16"–1/8"). Place slices in a bowl, sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon light fish sauce. Toss gently and refrigerate while broth is being prepared (up to 1 hour).
Pho Broth
- 2
Char aromatics
Place the halved unpeeled yellow onion and halved ginger on a baking sheet and broil on high or char over an open flame until deeply browned and lightly blackened on the cut sides, about 8–12 minutes. Turn once. Remove and set aside. Peel off any very blackened bits left on the peel if desired.
- 3
Blanch bones
Put beef bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil vigorously for 8–10 minutes to remove impurities. Drain the bones and discard the blanch water. Rinse bones and the pot to remove scum.
- 4
- 5
Simmer broth
Return the cleaned bones to the large stockpot and add 5 L fresh cold water. Add the charred onion and ginger plus the wrapped/toasted spices. Bring to a gentle simmer (not a hard boil). Skim any scum from the surface during the first 20–30 minutes. Add 1 tbsp rock sugar, 2 tsp kosher salt and 2 tbsp light fish sauce. Simmer gently, uncovered or partially covered, for 3 to 4 hours for a clear, flavorful broth. If foam forms, skim it off occasionally.
- 6
Strain and adjust
After simmering, remove bones and large solids with tongs. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with more fish sauce or salt if needed (add in 1 tsp increments). Keep the broth hot; maintain at a gentle simmer until serving. If refrigerating, cool quickly and refrigerate; remove solidified fat before reheating for a clearer bowl.
Noodles & Assembly
- 7
Prepare noodles
Place dried rice noodles in a large heatproof bowl. Bring a pot of water to a rolling boil. Pour boiling water over the noodles to submerge and let sit for 4–6 minutes (check package directions) until tender but still springy. Stir occasionally to prevent sticking. Drain well in a colander and rinse briefly with warm water to separate strands. Divide noodles among serving bowls (about 4 bowls).
- 8
Prep garnishes
Rinse bean sprouts and herbs. Trim and thinly slice scallions, separating whites and greens. Halve limes into wedges. Slice jalapeño or chiles into thin rounds. Place garnishes on a platter for diners.
- 9
Heat broth and warm beef
Bring strained broth to a rolling boil in the pot. To serve rare-style round steak (pho tai style), arrange the thinly sliced marinated round steak on top of the noodles in each bowl while broth is boiling. Pour the boiling broth directly over the meat and noodles, covering them — the hot broth will cook the thin slices in 30–60 seconds to medium-rare/medium depending on thickness. If you prefer fully cooked beef, simmer the marinated slices in the broth for 1–2 minutes before placing on noodles.
- 10
Finish & serve
Garnish each bowl with scallion greens, cilantro (if using), a handful of bean sprouts, Thai basil, sliced chiles and a lime wedge. Serve hoisin and Sriracha on the side so diners can add to taste. Serve immediately while broth is piping hot.