Description
This Quick Beef Pho is a big bowl of comfort food you can enjoy any day of the week!
Ingredients
Broth:
- 4 TBSP “Better than Bouillon: Beef”
- 2 TBSP fish sauce
- 2 TBSP sugar
- 2– slices of fresh ginger, 2″
- 1 yellow onion
- kosher salt, to taste
- 2 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- Stainless Steel Spice Infuser
Ingredients:
- 1/2 lbs thin rice noodles
- 1/2 lbs round eye steak, thinly sliced
- 1 cup thai basil leaves
- 1 cup bean sprouts
- 1/2 cup cilantro leaves
- 3 jalapeños, sliced
- 4 scallions, chopped
- 1/2 onion, sliced
- 1 lime, cut in quarters
- hoisin sauce
- sriracha
Instructions
For the stock:
- Add the beef base (Better than Bouillon) and 8 cups of water to a saucepan and bring to a boil
- Add fish sauce, sugar, ginger, onion and salt to the stock and reduce heat to a simmer
- Using a spice infuser, add the cinnamon, star anise, and cloves to the broth and let simmer for 30 minutes
- After 30 minutes, test the broth to see if the spice flavors have been incorporated into the broth
- When seasoned to your liking, remove the spice infuser
Assembling your pho:
- Bring the broth back to a simmer
- In a separate pot, bring water to a bowl
- Using a metal strainer or basket, quick dip the noddles into water until they are hot and al dente
- This should take about a minute
- Drain any excess water from the noddles and divide them into four bowls
- Add all other ingredients to a serving plate
- Each person can top their bowl with raw slice beef (it will cook in the broth), basil, bean sprouts, cilantro, jalapeño, scallions, and/or onion
- Ladle enough broth to cover the ingredients in your bowl and garnish with a wedge of lime
- Serve with Hoisin sauce and Sriracha
Notes
The best place to purchase these ingredients is an at an asian market like Hon Kong Market or Uwajimaya. They will have everything you need and it will cost about half the price of your standard grocery store.