Apr 10 2019



  • 3 tbsp olive oil divided
  • 1 shallot or small onion diced
  • 1 clove garlic minced
  • 1 inch piece of ginger minced
  • 4 cups beef broth
  • 1 cup water
  • 1 thin striploin steak
  • 1 tbsp red curry paste divided in half
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 2 tbsp soy sauce
  • 1/2 tsp fish sauce
  • 1 tbsp chili paste
  • Salt and pepper to taste
  • 1/2 package rice noodles
  • Toppings

  • 1 handful cilantro chopped
  • 3 green onions chopped
  • 1 handful bean sprouts
  • 1 lime cut into wedges


  1. Start by marinating steak with 1/2 tbsp red curry paste combined with olive oil, salt and pepper. Set aside. Heat 1 1/2 tbsp of olive oil in a large pot with fitted lid on med-high heat. Saute onion, garlic and ginger for 5 min, until fragrant and softened.
  2. Add other 1/2 tbsp of red curry paste, sauté for 2 min. Add broth and water, bringing to a boil. Add lemon and lime juices, soy sauce, chili paste, and fish sauce. Simmer for 15 minutes with lid on. During this time, garnishes can be chopped and prepared.
  3. After preparing garnishes and placing in small bowls so guests can self-serve, heat remaining oil over high heat until oil starts to smoke. Cook steak for 1-2 minutes on each side, or until cooked rare to medium-rare (it will cook more in the hot soup). Let rest for 5 minutes then slice into thin strips.
  4. Bring soup back to a boil, and add rice noodles, cooking for 3-5 min. If possible, remove noodles from the broth to prevent them from soaking it all up.
  5. Serve pho in large bowls with noodles, broth, and steak, garnishing with chopped vegetables as desired.