A light and healthy beef pho made with filet, packed with herbs and flavors. This quick weeknight meal utilizes rich beef stock for an authentic taste. Typically served with rare meat, but can be cooked to medium-rare for personal preference.
1: Combine beef stock, star anise, cinnamon, ginger, cloves, and cardamom in a pot and bring to a boil.
2: Lower to a simmer, cover, and let it simmer for at least 20 minutes, ideally for an hour.
3: Using a slotted spoon, remove ginger, star anise, cinnamon, cloves, and cardamom from the stock.
4: Add vermicelli noodles to a bowl and pour boiling water over them for about 1 minute until soft.
5: Bring the broth back to a boil, add the thinly sliced filet, and turn off the heat.
6: Add fish sauce and serve the broth over the noodles with fresh herbs, lime wedges, and chili slices.
