If you’re looking for a dish that is both comforting and delicious, look no further than Eye Round Steak Pho. This classic Vietnamese noodle soup is made with a flavorful broth, rice noodles, and thinly sliced beef, and is the ultimate comfort food. In this article, we’ll take a closer look at what Eye Round Steak Pho is, how to make it, its health benefits, and its place in popular culture.

What is Eye Round Steak Pho?

Eye Round Steak Pho, also known as Pho Tai, is a Vietnamese soup made with rice noodles, thinly sliced beef, and a flavorful broth made from beef bones, spices, and herbs. The dish is typically served with a variety of fresh herbs, bean sprouts, and lime wedges, which can be added to taste. This simple and delicious dish has become a staple in Vietnamese cuisine and is enjoyed by people all over the world.

How to Cook Eye Round Steak Pho?

To make Eye Round Steak Pho, you will need the following ingredients:

• 1 pound eye round steak, thinly sliced
• 6 cups beef broth
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 8 ounces rice noodles
• Fresh herbs (such as cilantro, basil, and mint)
• Bean sprouts
• Lime wedges

Instructions:

1. In a large pot, heat some oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for a few minutes until fragrant.
2. Add the beef broth, fish sauce, soy sauce, and sugar to the pot. Bring the broth to a boil, then reduce the heat and simmer for 30 minutes.
3. While the broth is simmering, cook the rice noodles according to package instructions.
4. Once the broth is done simmering, remove the onion, garlic, and ginger from the pot.
5. Add the thinly sliced eye round steak to the pot and simmer for 2-3 minutes until the beef is cooked through.
6. To serve, divide the cooked noodles among bowls and ladle the hot broth and beef over the top. Top with fresh herbs, bean sprouts, and a squeeze of lime juice.

What is pho with rare steak called?

The term used for pho with rare steak is “Pho Tai”. “Tai” refers to the thinly sliced rare beef eye round steak that is added to the hot broth at the last minute to cook. The hot broth will cook the beef slices to a perfect medium-rare, resulting in a delicious and tender meat in the soup. In Pho Tai, the beef is added to the soup right before serving, allowing the hot broth to cook it just enough to give it a tender texture while retaining its natural flavor.

What type of steak is used in pho?

The most commonly used steak in pho is eye round steak. It is a lean cut of beef that is thinly sliced and added to the hot broth at the last minute to cook. Other cuts of beef that can be used in pho include flank steak, brisket, and beef meatballs. However, eye round steak is the most traditional and commonly used cut of beef in pho.

Health Benefits of Eye Round Steak Pho?

Eye Round Steak Pho is a nutritious and filling dish that offers many health benefits. Beef is a great source of protein and iron, which are essential for building and maintaining strong muscles and bones. The broth used in Eye Round Steak Pho is also packed with vitamins and minerals, including calcium, magnesium, and potassium. The fresh herbs and bean sprouts used to garnish the dish are also rich in vitamins and antioxidants, making Eye Round Steak Pho a healthy and satisfying meal option.

Eye Round Steak Pho in Popular Culture

Eye Round Steak Pho has become a popular dish in many parts of the world, and has even made its way into popular culture. In the movie “The Grand Budapest Hotel,” one of the main characters orders Pho Tai while dining in a Vietnamese restaurant. In the TV show “Master of None,” the main character goes on a quest to find the best Pho in New York City. Eye Round Steak Pho has also gained popularity on social media, with many people sharing their own homemade versions of the dish.

Conclusion

In conclusion, Eye Round Steak Pho is a beloved Vietnamese noodle soup that is known for its flavorful broth, tender slices of beef, and fresh garnishes. It is a nutritious and filling dish that offers many health benefits, including protein, iron, and vitamins and minerals. Eye Round Steak is the most commonly used steak in pho, although other cuts of beef can also be used. Whether you are enjoying it at a restaurant or making it at home, Pho Tai is a delicious and comforting dish that is sure to warm you up and leave you feeling satisfied.

Some Related FAQs

What is the difference between Eye Round Steak and other cuts of beef in pho?

Answer: Eye Round Steak is a lean cut of beef that is thinly sliced and added to the hot broth at the last minute to cook. Other cuts of beef used in pho, such as flank steak or brisket, are cooked for longer periods in the broth to make them tender.

What is the best way to serve Eye Round Steak Pho?

Answer: Eye Round Steak Pho is traditionally served with a side plate of fresh herbs (such as cilantro, basil, and mint), bean sprouts, and lime wedges. You can also add some hoisin sauce and Sriracha sauce to taste.

Can I make Eye Round Steak Pho with chicken or tofu instead of beef?

Answer: Yes, you can substitute the beef with chicken or tofu to make a chicken or vegetarian version of the soup. The cooking time for chicken and tofu will be different, so adjust accordingly.

Can I freeze leftover Eye Round Steak Pho?

Answer: Yes, you can freeze leftover Eye Round Steak Pho for later. To reheat, simply thaw in the refrigerator and then heat it up on the stove. Note that the noodles may become softer after freezing and reheating.

Is Eye Round Steak Pho a healthy dish?

Answer: Yes, Eye Round Steak Pho is a healthy dish that is packed with protein, vitamins, and minerals. However, be aware that some store-bought pho may contain high levels of sodium, so it’s best to make your own at home to control the amount of sodium in the broth.