Quick beef pho
Store-bought beef broth simmered with toasted star anise, cinnamon and ginger, poured boiling over rice noodles and paper-thin raw beef that cooks in the bowl.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 600 kcal
Ingredients
Method
Boil a full kettle for the noodles. Toast the star anise, cinnamon, cloves and coriander seeds in a dry large saucepan over medium heat, shaking, until fragrant.
Add the broth, onion, ginger, fish sauce and sugar. Cover, bring to a boil over high heat, then simmer gently with the lid ajar.
While it simmers, put the noodles in a heatproof bowl, cover with the just-boiled water and soak until tender, usually 6 to 8 minutes, then drain. Slice the beef as thinly as you possibly can (about 1/16 inch, nearly see-through) and prep the herbs, sprouts, lime and jalapeño.
Scoop the spices, onion and ginger out of the broth with a slotted spoon. Taste and add fish sauce if needed, then turn the heat to high and bring it to a full rolling boil.
Divide the noodles between 2 large deep bowls and lay the raw beef over them in a single layer. Ladle the boiling broth straight over the beef so every slice is submerged; it turns from red to pinkish-brown within seconds. Dunk any slices that still look raw into the pot for a few seconds.
Top with scallions and cilantro and serve right away with the bean sprouts, basil, lime, jalapeño, hoisin and sriracha on the side.
Tips
- The broth must be at a full rolling boil and the beef truly paper-thin for it to cook in the bowl. For anyone pregnant, very young, elderly or with a weakened immune system, simmer the slices in the pot for 30 to 60 seconds until no pink remains, then add to the bowls.
- Can't slice thin enough? Buy pre-sliced beef for hot pot or shabu-shabu at Asian grocers, or use thinly sliced cooked roast beef.
- For gluten-free, check your broth and fish sauce and skip the hoisin, which usually contains wheat.
