Beef Pho

INGREDIENTS

BEEF PHO (Serves 4):

• 8 cups no sodium beef broth

• 1 large yellow onion, quarted

• 1 (3-inch) piece ginger, peeled

• 4 star anise

• 2 cinnamon sticks

• 4 cloves

• 3 cardamon pods

• 2 tsp coriander seed

• 1 tsp fennel seed

• 2 TBS fish sauce

• 1 TBS brown sugar (or palm sugar)

• Salt and pepper to taste

• 1 lb sirloin steak, very thinly sliced (short rib, ribeye, or brisket can also work well)

• 8-10 oz thin rice noodles

• 1 TBS sesame oil

• 1 jalapeño, thinly sliced (or thai chilies)

• 1 lime, quartered

• 3 green onions, sliced

• Bean sprouts for garnish

• Fresh herbs for garnish (I used a mix of cilantro, mint, and Thai basil)

• Siracha, hoisin sauce, or chili crisp for topping

GO FOR IT

BEEF PHO:

1. Under a broiler, cook onion and ginger until slightly charred (about 10-15 minutes - flip ginger halfway through), then set aside

2. In a large stock pot or dutch oven put star anise, cinnamon, cloves, cardamon pods, coriander seed, and fennel and heat on stove over medium-high heat until very fragrant (about 3 minutes)

3. Add in charred onion and ginger and beef broth and bring to a boil before covering and simmering on low for at least 1 hour (the longer you simmer, the more flavor will absorb)

4. Before broth is ready, cook noodles in separate pot per package instructions (then toss in a bowl with a drizzle of sesame oil to keep them from sticking as your finish)

5. Strain broth into a bowl, removing all solids (solids can be thrown out)

6. Bring strained broth back to a simmer and add fish sauce, sugar, and salt and pepper to taste

7. Separate noodles and thinly sliced sirloin equally into 4 serving bowls

8. Pour simmering hot broth into each bowl, submerging your noodles and beef, and allow the hot broth to cook your sirloin for 1-2 minutes before topping with sliced jalapeño, green onions, bean sprouts, fresh herbs, siracha, and a squeeze of fresh lime juice

NOTES:

Had it not been for the snow storm I may have ordered what I needed to make beef broth from scratch. If you’re feeling ambitious then go ahead but I figured that so many spices and other seasonings were going into this broth that I could afford to be a bit lazy and use store bought beef broth. I’m sure homemade broth will have a richer profile but what I’ve put together here is plenty tasty and much better than the vast majority of the pho broths I’ve had throughout the city. I’m very pleased with this and know you will be too if you’re looking to throw something amazing together in only an hour (that’s how long I simmered my broth for but you can literally go as long as you want for deeper flavor - taste after an hour and see how you feel).

After the broth, this dish is actually quite simple. Noodles + whatever else you want is pretty much the idea. But the most important thing is the thinly slice your beef so that when you pour your simmering broth on top, it cooks through pretty quickly. To help with your slicing, I recommend throwing your steak into the freezer for 45-60 minutes to stiffen it up, making thin slices much easier to do.

Also, if you’re cooking for one like I often find myself doing during COVID, then I would not suggest making everything at once and keeping the leftovers in the fridge. What you can do is save your broth and raw beef then, when you’re ready to eat, just cook up enough noodles for a single serving, simmer some broth, and put together a fresh bowl that way. It’s too easy to assemble everything once your broth is done to not have a fresh and amazing meal each time.