Quick Style Vietnamese Beef Noodle Pho
When it comes to pho recipes, this Hanoi-style beef noodle soup made from scratch is the way to go. It’s quick, easy, and tastes just as good as takeout from your favourite Vietnamese restaurant!
Servings: 4
Equipment
- Baking Sheet
- Saucepan
- Large Stockpot
- Mixing Bowl
- Strainer
- Ladle
Ingredients
Beef Broth
- 7 cups Beef Broth Beef Bouillon or Base also works
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- Fresh Ginger 4-inch piece sliced in half
- ½ Large Yellow Onion
- 3 Garlic Cloves
- 3-4 Star Anise whole
- 5 Cloves whole
- 2 Cinnamon Sticks 3-inches whole
Pho Toppings
- Flank Steak London Broil, Round or Rib Eye thinly sliced
- Fresh Herbs - Cilantro Basil, Thai Basil, Mint, or a mix
- Bean Sprouts
- Jalapeños Serrano, or Chili Peppers
- Scallions
- Lime Wedges
- Hoisin Sauce
- Sriracha Sauce
Additional Items
- Cheesecloth optional
Instructions
- With a sharp knife, cut the onion and ginger in half, down its length.
- Peel the garlic cloves by crushing them lightly with the flat of a knife and the heel of your hand.
- On a baking sheet, place the onions, ginger and garlic in the oven under a broiler for 3-5 minutes each side, or use a high flame on a gas stove. Ensure pieces are charred in spots. If there are any overly charred bits, remove and set aside.
- Place the cinnamon sticks, star anise, and cloves in a saucepan and toast over medium-low heat until fragrant, approx. 2 minutes. Stir frequently to prevent burning then remove from heat and set aside.
- Wrap the cinnamon sticks, star anise, and cloves in a piece of cheesecloth and tie it in a satchel. Do the same for the ginger and garlic.
- In a mixing bowl, add the noodles and cover in cool/lukewarm water.
- In a large stockpot, add the broth, onion and both satchels. Cover and simmer for at least 30 minutes. You want to give the spices and aromatics some time to infuse into the broth!
- At the 30-minute mark, taste the broth to see if the spice flavours have infused into the broth; adjust seasonings if necessary. Remove the satchels between the 30 and 45 minute mark.
- Prepare the beef (mine came pre-cut). Keep refrigerated until ready to serve. See notes section for additional tips.
- Prepare the remaining toppings: thinly sliced yellow onions, scallions and peppers. Place on a serving dish. Add bean sprouts, lime wedges and herbs to the serving dish.
- In another large pot, bring water to a boil. Add the rice noodles and cook according to the package instructions. Drain and run under cool water to stop cooking, or evenly divide into individual bowls. See notes section for additional tips.
- Once the broth has finished (flavours infused) and you are ready to serve, prepare the Pho bowls. Note: The broth needs to be hot, to cook the beef.
- Layer the noodles and raw beef (in a single layer to ensure even cooking) then ladle on broth and other toppings as desired.
- Dig in & enjoy!
Notes
A. If your beef doesn't come pre-cut, freeze the beef for approx. 15 minutes prior to cutting. It should feel firm to the touch but not frozen through. This is a quick trick to help slice the beef thinly.
B. The rice noodles will start to stick together once it is removed from the heat so you can choose to immediately divide them up into serving bowls or toss in a pinch of oil to prevent them from sticking together.
C. The beef broth needs to be simmering hot. This will ensure that the heat will cook your beef thoroughly. If you’re feeling weary, feel free to pre-cook your beef in the noodle water after you've taken them out.