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Pho Saigon Grilled Steakj Woith Eggroll

Pho Saigon Grilled Steakj Woith Eggroll: A Bowl of Flavor

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  • Author: TalesOfaKitchen

Description

Pho Saigon Grilled Steakj Woith Eggroll isn’t just a meal – it’s an invitation of Tales Of A Kitchen to slow down, to taste, and to appreciate the cuisine.


Ingredients

Scale

For the Pho Broth:

  • 8 cups beef broth
  • 1 large onion, halved
  • 4-inch piece of ginger, sliced
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 cloves
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • Salt to taste

For the Grilled Steak:

  • 1 lb flank steak
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil

For the Eggrolls:

  • 1 cup ground pork
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 10 eggroll wrappers
  • Vegetable oil for frying

For Assembly:

  • 1 package rice noodles
  • Fresh herbs: basil, cilantro, mint
  • Bean sprouts
  • Lime wedges
  • Sliced chili peppers
  • Hoisin sauce and Sriracha

Instructions

Step 1: Savor the Process of Crafting Broth

  • In a large pot, gently char the onion and ginger to unlock their depth. The subtle aroma rising from the pan is a promise of the magic to come. Add the broth, star anise, cinnamon, cloves, fish sauce, and sugar, then bring everything to a gentle boil.
  • Let it simmer quietly for an hour, absorbing every nuance of spice. Strain the broth and season it with a touch of salt, adjusting to taste. The broth should feel warm, grounding, and inviting.

Step 2: Grill the Steak to Perfection

  • Let your flank steak rest in a blend of soy sauce, fish sauce, brown sugar, garlic, and oil. It’s not about the rush—it’s about allowing the flavors to seep deep into the meat, creating layers of complexity.
  • When ready, grill the steak, cherishing the way it sizzles and chars. Each slice should reveal the tenderness of the marinated meat, ready to embrace the pho broth.

Step 3: Roll and Fry the Eggrolls

  • Eggrolls bring texture to the table—a contrast that complements the smoothness of the pho. Combine ground pork, carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil. Roll the mixture in eggroll wrappers, sealing the edges with a touch of water.
  • Fry until golden, and take a moment to appreciate the transformation—a simple filling encased in a crispy shell, perfect to pair with the comforting pho.

Step 4: Assemble the Bowl

  • Cook the rice noodles according to the package. Once ready, divide them into bowls, pouring the hot, aromatic broth over them.
  • Layer slices of the grilled steak on top, adding fresh herbs, bean sprouts, and chili for a burst of freshness and heat.
  • Serve with hoisin, Sriracha, and a crispy eggroll on the side.

Notes

  • Elevating the Broth: If you wish to deepen the broth’s flavor, add beef bones to the pot and roast them beforehand. This gives the broth a richer, heartier foundation, enhancing the dish’s warmth.
  • Protein Swaps: While steak offers a smoky richness, you can easily switch it for tender chicken, shrimp, or tofu. Each protein brings its own character, giving you the freedom to adapt to your preferences.
  • Lighter Eggroll Option: If fried eggrolls feel too indulgent, opt for fresh spring rolls. They offer a crisp freshness that contrasts beautifully with the richness of the pho, without compromising on flavor.

Nutrition

  • Calories: 560
  • Sugar: 6g
  • Sodium: 1520mg
  • Fat: 26g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 80mg