Ingredients:

  • 1 lb (450 g) flank steak
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon vegetable oil
  • Juice of 1 lime
  • 1 cup ground pork (or chicken)
  • 1/2 cup carrots, julienned
  • 1/2 cup cabbage, shredded
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 12-16 egg roll wrappers
  • Oil for frying
  • 8 cups beef broth
  • 1 onion, halved
  • 2-inch piece of ginger, sliced
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 cloves
  • 1 tablespoon fish sauce
  • Salt to taste
  • Fresh basil leaves
  • Bean sprouts
  • Lime wedges
  • Sliced jalapeños
  • Sliced radishes

Instructions:

  1. In a bowl, combine soy sauce, fish sauce, honey, minced garlic, black pepper, five-spice powder, vegetable oil, and lime juice. Mix well.
  2. Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Ensure the steak is well-coated. Marinate for at least 30 minutes (or up to overnight for more flavor).
  3. In a large pot, bring the beef broth to a simmer.
  4. Add the halved onion, sliced ginger, cinnamon stick, star anise, and cloves. Allow the broth to simmer for about 20 minutes.
  5. Stir in the fish sauce and salt to taste. Adjust seasoning if needed, then strain the broth to remove the solids.
  6. In a bowl, mix the ground pork, carrots, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil. Season with a little salt and pepper.
  7. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place 2 tablespoons of the filling near the corner.
  8. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edges with a little water. Repeat until all the filling is used.
  9. In a deep saucepan, heat oil over medium heat. Fry the egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  10. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare, or until cooked to your preferred doneness.
  11. Let the steak rest for 5 minutes before slicing thinly against the grain.
  12. In large bowls, ladle the hot pho broth. Add the cooked egg rolls and sliced grilled steak.
  13. Garnish with fresh basil, bean sprouts, lime wedges, sliced jalapeños, and radishes.