Chef Tom Fraker

Pho Style Beef and Sausage Noodle Soup

Name: Pho Style Beef and Sausage Noodle Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian
Ingredients: 8 cups beef stock or broth; 1/2 Melissa’s Perfect Sweet Onion, peeled, diced small; 1 piece of cheesecloth; 5 slices fresh ginger; 1 Melissa’s “Don Enrique” Canela (cinnamon stick), cut in half; 2 pieces star anise; 1 teaspoon whole coriander; 1/2 teaspoon fennel seeds; 2 whole cloves; Butcher’s twine; 2 tablespoons fish sauce; 1 pound beef, such as Tri Tip or Sirloin; 3/4 pound beef smoked sausage, cut into rounds; 2 packages Melissa’s Hot &amp; Spicy Yakisoba Noodles with seasoning packet; Melissa’s Fresh Cilantro, chopped; Sliced green onions; Bean sprouts; Thai basil, stems removed; Lime wedges; Sliced fresh Jalapeño Peppers; Hoisin; Sriracha

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

4 servings

Prep Time

30 minutes

Cook Time

40 minutes

Image of Pho Style Beef and Sausage Noodle Soup

Ingredients

8 cups beef stock or broth
1/2 Melissa’s Perfect Sweet Onion, peeled, diced small
1 piece of cheesecloth
5 slices fresh ginger
1 Melissa’s “Don Enrique” Canela (cinnamon stick), cut in half
2 pieces star anise
1 teaspoon whole coriander
1/2 teaspoon fennel seeds
2 whole cloves
Butcher’s twine
2 tablespoons fish sauce
1 pound beef, such as Tri Tip or Sirloin
3/4 pound beef smoked sausage, cut into rounds
2 packages Melissa’s Hot & Spicy Yakisoba Noodles with seasoning packet

Traditional Garnishes: Add-ons

Melissa’s Fresh Cilantro, chopped
Sliced green onions
Bean sprouts
Thai basil, stems removed
Lime wedges
Sliced fresh Jalapeño Peppers
Hoisin
Sriracha

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Directions

If you don’t have your beef sliced wafer thin, place it in the freezer so that it will be easier to slice. You want It cut as thin as possible so that it cooks when you pour the beef stock over it.
In a large pot, add the beef stock or broth and the onion. Place the ginger and the next 5 ingredients onto the cheesecloth and pull the corners up to form a bag. Tie it closed with the butcher’s twine. Place the cheesecloth into the stock. Stir in the fish sauce and bring to a boil. Reduce the heat and simmer for 30 minutes.
Slice the beef as thin as possible and place it along with the sausage into the bottom of 4 soup bowls.
Rinse the noodles under hot water to loosen them and place them in a mixing bowl. Add the seasoning packets and mix well while the noodles are still slightly wet. Add equal amounts of the noodles to the soup bowls.
To finish, remove the spice bag from the stock and discard. Ladle equal amounts of the stock into the 4 soup bowls.
To set up your add ons, arrange the cilantro and the next 5 ingredients on a platter.
Serve the soup bowls to your guests and let them finish by adding any of the garnishes they would like. Serve with the hoisin and Sriracha.

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Filed in: Asian, Asian Noodles, Beef, Canela, Cilantro, Cinnamon, Cinnamon Stick, Costa Azul Hot Sauce, Fennel, Ginger, Ginger Root, Green Onion, Green Onions, Jalapeno, Jalapeno Peppers, Limes, Noodle, organic cilantro, Organic Ginger, Organic Ginger Root, Organic Green Onion, Organic Green Onions, Organic Limes, Perfect Sweet Onion, Perfect Sweet Onions, Pho, Pho Style Beef and Sausage Noodle Soup, Soup, Soup & Stew, Soup and Stews, Soups & Stews, Vietnamese, Yakisoba, Yakisoba Noodles

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Pho Style Beef and Sausage Noodle Soup