Daytime Kitchen: Beef Pho

We are in the Daytime Kitchen with Kaitlin Classey from Fincastle Winery. Today she is making beef pho.

Here’s the recipe:


4oz lean beef

12 cup beef stock

2 cinnamon sticks

2oz fresh ginger

4 whole anise stars

10 whole cloves

4 shallots

¼ cup fish sauce

2 tbsp sugar

½ tbsp. salt

10oz rice noodles (pho) or rice sticks

4oz lean beef



Onion slices


Bean Sprouts



Cook the lean beef in a crockpot or roast in an oven.  Cook to desired doneness.  Cut the beef in thin slices.


Bring Beef stock to a boil and then add the next 8 ingredients and lower the heat to low.  Skimming occasionally Cook for about 30 minutes


Strain the stock


While the stock is simmering cook the rice noodles in boiling water.  (Cook per the instructions on the bag)


Drain noodles and transfer evenly into 4 serving bowl, top with beef, sliced onions and chopped cilantro. Carefully pour hot stock into the bowl.

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