Description
This Easy Version Beef Pho delivers the rich, aromatic flavor of traditional Vietnamese pho in a simplified, time-saving version. Featuring a quick broth infused with spices, tender thinly sliced beef, and fresh toppings, this recipe offers a satisfying homemade meal that captures the essence of classic pho without hours of simmering.
Ingredients
Scale
Broth Ingredients
- 6 cups beef broth (low-sodium)
- 1 cup water
- 1 small onion, halved
- 1 (2-inch) piece fresh ginger, sliced
- 2 star anise
- 3 whole cloves
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
Noodle and Beef
- 8 oz rice noodles (pho noodles or flat rice noodles)
- 8 oz thinly sliced beef sirloin or eye of round
Toppings and Condiments
- Fresh basil
- Bean sprouts
- Lime wedges
- Sliced jalapeños
- Hoisin sauce
- Sriracha
Instructions
- Prepare the broth: In a large pot, combine the beef broth, water, halved onion, sliced ginger, star anise, cloves, and cinnamon stick. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes to allow the flavors to infuse.
- Strain the broth: Remove the onion, ginger slices, and spices using a slotted spoon to clear the broth. Stir in the fish sauce and soy sauce to season the broth fully.
- Cook the noodles: Meanwhile, cook the rice noodles according to the package instructions until just tender. Drain them well and rinse under cold water to stop cooking and prevent sticking.
- Prepare the beef and assemble bowls: Divide the cooked noodles evenly among soup bowls. Top each serving with thinly sliced raw beef; the hot broth will cook the beef when ladled over.
- Serve and customize: Ladle the steaming hot broth over the noodles and beef. Serve with fresh basil, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and sriracha on the side to allow customization of each bowl to taste.
Notes
- For deeper flavor, toast the star anise, cloves, and cinnamon stick in a dry pan for 1–2 minutes before adding them to the broth.
- Freeze the beef for about 20 minutes before slicing to make cutting thin slices easier and more precise.
