Name: Veal Pho
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 4 onions (about 1 lb.), halved; 6-inch piece fresh ginger, cut lengthwise in half; 1 head garlic, cut crosswise in half; 2 Tbsp. vegetable oil; 4 star anise; 2 cinnamon sticks; 2 Tbsp. black peppercorns; 1-1/2 qts. water; 2-1/2 qts. reduced-sodium chicken broth; 1 Tbsp. fish sauce; 1/2 lb. veal cutlets, pounded to 1/8-inch thick and cut into 1-inch strips; 1/2 bunch fresh mint; 1 pkg. (8.8 oz.) thin rice noodles, prepared according to package directions; 1 cup shredded carrots; 2 cups bean sprouts; 1/2 bunch basil; lime wedges; hoisin sauce, if desired; sriracha sauce, if desired

Grandma’s homemade soup reinvented…Pho, the Vietnamese street food made even better here with rich, protein-packed veal. Make it fresh or make ahead, this homemade Pho recipe features a savory and nutritious blend of veal, rice noodles and fresh veggies that is positively bursting with flavor and aroma. Now make it your own secret recipe with the addition of delicious veal and by adding any veggies you and yours love.

A great thing about this dish is that you can freeze the broth for another day. Don’t be intimidated by the ingredient, star anise which many might not know about. Despite its sweetness, star anise is typically used in savory recipes. It often is added to soups, stews, and braising broths, to which it adds a sweet-licorice-peppery flavor. So much great flavor,

You can’t miss out on this veal dish. ‘Pho’ real try the veal; you won’t regret it! You might also like our Veal Thai Yellow Curry.

Prep Time:
20 minutes

Cook Time:
1 hour 35 minutes

Total Time:
1 hour 55 minutes

Serves:
6

Ingredients

4 onions (about 1 lb.), halved
6-inch piece fresh ginger, cut lengthwise in half
1 head garlic, cut crosswise in half
2 Tbsp. vegetable oil
4 star anise
2 cinnamon sticks
2 Tbsp. black peppercorns
1-1/2 qts. water
2-1/2 qts. reduced-sodium chicken broth
1 Tbsp. fish sauce
1/2 lb. veal cutlets, pounded to 1/8-inch thick and cut into 1-inch strips
1/2 bunch fresh mint
1 pkg. (8.8 oz.) thin rice noodles, prepared according to package directions
1 cup shredded carrots
2 cups bean sprouts
1/2 bunch basil
lime wedges
hoisin sauce, if desired
sriracha sauce, if desired

Instructions

Preheat oven to 450° F. Combine onions, ginger and garlic with vegetable oil to coat. Place mixture on foil-lined baking sheet and cook 30 minutes or until onion mixture chars, turning halfway through cooking time.
Meanwhile, combine star anise, cinnamon sticks and peppercorns in small skillet. Toast spices over medium heat, 5 minutes or until they become fragrant.
Place water, chicken broth and fish sauce in saucepot. Add onion mixture and spices; over high heat, heat to boiling. Reduce heat to low; simmer 1 hour.
Remove saucepot from heat. Strain broth through sieve into another saucepot. (The broth can be made ahead. If made ahead; cool broth and refrigerate until ready to use.)
Reheat broth to a vigorous boil. Add veal and stir until cooked through, about 3 minutes.
Arrange carrots, bean sprouts, basil and lime wedges on tray. Fill each of 6 bowls with some mint leaves and noodles. Ladle some broth and veal into each bowl. Pass tray so each person may garnish their soup with carrots, bean sprouts, basil and lime. Serve with hoisin sauce, sriracha and additional fish sauce, if desired.