Simplified Vietnamese Beef Pho Recipe
Category
Beef Pho
Servings
2-3
Prep Time
30 minutes
Cook Time
45 minutes
Our Simplified Vietnamese Beef Pho recipe has the hallmark ingredients of an authentic pho bowl and time-saving prep hacks that don't compromise flavor! The beefy broth, lightweight rice noodles, and healthy herbs come together perfectly, leaving you satisfied and refresh down to the last sip. For the full experience, make sure to have the best sauces for pho ready on the side!
Ingredients
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1 large white onion, peeled and halved
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Fresh ginger, halved lengthwise about 3-inches
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4 whole cloves
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3 cinnamon sticks
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2 cardamom pods
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1 tbsp. coriander seeds
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8 cups beef stock
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1 tbsp. sweetener
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2 tbsp. Red Boat Fish Sauce
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Sea salt, to taste
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8 oz. raw steak, thinly sliced
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7 oz. Annie Chun's Pad Thai Rice Noodles
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Fresh herbs (mint, cilantro, basil, etc.)
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Bean sprouts
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Lime wedge
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Red chilis, chopped
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Huy Fong Sriracha Sauce
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Lee Kum Kee Hoisin Sauce
Pho Broth
Pho Noodle Ingredients
Garnish
Directions
Preparing the broth
Saute the onion and ginger cut-side down over hot oil until slightly charred. Set aside.
In a large pot, heat the staranise, cloves, cinnamon, cardamom and coriander over medium-high heat for about 3 minutes or until fragrant.
Add in the charred onion, ginger, beef stock, and stir.
When your broth reaches a simmer, reduce to heat to medium-low and allow the soup to simmer for 30 more minutes.
Strain and discard the solid ingredients and stir in the fish sauce and sweetener into the hot broth. Season to taste.
Preparing the noodles
As your broth simmers, cook the rice noodles on a separate pot according to package instructions.
Drain then briefly rinse the noodles with cold water to prevent them from continuing to cook.
Assembly
Start by portioning the noodles in serving bowls, followed by the steak.
Pour the simmering broth and submerge the steak completely so it cooks.
Top each bowl with your preferred garnish and finish it off with a squeeze of lime.
Serve hot with sriracha and hoisin sauce on the side.