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Easy Beef Pho
Easy Beef Pho
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Quick and flavorful homemade beef pho ready in under an hour with seared beef for extra flavor. Perfect for a weeknight dinner!
Ingredients:
  • For the broth:
  • Chubby 1-inch (1 ounce) section ginger
  • 3 medium-large green onions
  • 1 1/2 to 2 star anise (12 to 16 robust points total; use the max if you like spice)
  • Slender 3-inch cinnamon stick, broken in half
  • 3 whole cloves
  • 4 cups low-sodium beef broth, preferably Swanson
  • 4 cups low-sodium chicken broth, preferably Swanson
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon organic sugar, or 2 teaspoons maple syrup (optional)
  • For the pho:
  • 10 ounces dried medium flat rice noodles (aka pad Thai noodles)
  • 2 tablespoons canola or other neutral oil, plus more as needed
  • 12 ounces well-trimmed beef steak (such as top sirloin, tri-tip, or flank steak), cut across the grain into bite-size strips a scant 1⁄4 inch thick (chopstickable pieces, about 1” x 3” x scant 1/4” thick)
  • 1/4 teaspoon recently ground black pepper, plus more as needed
  • 3/4 teaspoon white or brown sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons fish sauce
  • 2 teaspoons soy sauce
  • 2 cloves garlic, finely chopped
  • 1/2 small (2 ounce) yellow or red onion, cut along the grain into narrow wedges
  • 1/4 cup chopped fresh cilantro, leafy tops only
  • Optional add-ins (choose none, some, or all):
  • 4 handfuls bean sprouts
  • 1 or 2 Thai or serrano chiles, or 1 sliced jalapeño or Fresno, thinly sliced with seeds intact
  • 4 to 6 sprigs mint
  • 4 to 6 sprigs Thai basil
  • 4 to 6 lime wedges
  • Hoisin sauce
  • Sriracha sauce
Instructions:
  • Prepare the quick broth: Peel and slice the ginger into coins. Gently crush the slices with a knife. Set aside. Slice the green onion into green parts for garnish and pinkie-finger lengths. Crush the pinkie-finger lengths and add to ginger. Toast star anise, cinnamon, and cloves in a pot until fragrant. Stir in ginger and green onion lengths. Remove from heat briefly, then pour in beef and chicken broths. Return to heat, add water and salt. Bring to a boil, then simmer for 30 minutes.
  • After the broth is finished cooking, strain it through a fine-mesh strainer into a 3-quart pot, discarding the solids. Adjust the amount to about 8 cups; if needed, add water to thin or simmer to thicken. Enhance the broth with fish sauce and sugar for a robust savory-sweet flavor profile. Keep warm on medium heat and cover if it starts to boil.
  • Prepare the noodles: Cook them in a pot of boiling water for 5 to 7 minutes until they are tender and chewy. Drain, rinse with cold water to remove excess starch, and allow them to drain well before dividing them into 4 noodle soup bowls.
  • Prepare the beef and add-ins: Mix the beef with pepper, sugar, cornstarch, fish sauce, and soy sauce in a bowl. Place the beef next to the stove along with the garlic, onion, green onion tops, and cilantro. Serve any additional ingredients at the table for customization.
  • Sear the beef in a hot nonstick skillet with oil, garlic, and onion until browned on both sides and slightly rare, about 3 minutes total.
  • To serve the pho, distribute the beef evenly in the bowls. Top with green onion, cilantro, and a sprinkle of pepper. Adjust the broth seasoning to taste, bring it to a boil, and pour it into the bowls. Serve promptly and encourage guests to savor the dish using both chopsticks and a spoon, allowing them to customize their bowl with optional add-ins.

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