Name: Quick Pho Style Beef Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Vietnamese
Ingredients: Cleaned Ingredients:; 1 section ginger (28 g); 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 (76 ml), broken in half; 3 whole cloves; 4 cups (946 ml) low-sodium beef broth; 4 cups (946 ml) low-sodium chicken broth; 2 cups (473 ml) water; 1 teaspoon (5 ml) fine sea salt; 1 1/2 tablespoons (23 ml) fish sauce; 1 teaspoon (5 ml) organic sugar, or 2 teaspoons (10 ml) maple syrup (optional); 10 ounces (283 g) dried medium flat rice noodles; 12 ounces (340 g) 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; 1/4 teaspoon (1 ml) recently ground black pepper, plus more as needed; 3/4 teaspoon (4 ml) white or brown sugar; 1 teaspoon (5 ml) cornstarch; 2 teaspoons (10 ml) fish sauce; 2 teaspoons (10 ml) soy sauce; 2 cloves garlic, finely chopped; 1/2 small yellow or red onion (56 g), cut along the grain into narrow wedges; 1/4 cup (60 ml) chopped fresh cilantro, leafy tops only; 2 tablespoons (30 ml) vegetable oil, plus more as needed; 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

Description

Learn how to make a quick and delicious Pho Style Beef Noodle Soup at home with this easy recipe. Perfect for cozy nights or a satisfying meal anytime!

Ingredients

Cleaned Ingredients:
1 section ginger (28 g)
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 (76 ml), broken in half
3 whole cloves
4 cups (946 ml) low-sodium beef broth
4 cups (946 ml) low-sodium chicken broth
2 cups (473 ml) water
1 teaspoon (5 ml) fine sea salt
1 1/2 tablespoons (23 ml) fish sauce
1 teaspoon (5 ml) organic sugar, or 2 teaspoons (10 ml) maple syrup (optional)
10 ounces (283 g) dried medium flat rice noodles
12 ounces (340 g) 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
1/4 teaspoon (1 ml) recently ground black pepper, plus more as needed
3/4 teaspoon (4 ml) white or brown sugar
1 teaspoon (5 ml) cornstarch
2 teaspoons (10 ml) fish sauce
2 teaspoons (10 ml) soy sauce
2 cloves garlic, finely chopped
1/2 small yellow or red onion (56 g), cut along the grain into narrow wedges
1/4 cup (60 ml) chopped fresh cilantro, leafy tops only
2 tablespoons (30 ml) vegetable oil, plus more as needed
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

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Instructions

Prepare the broth quickly by peeling and slicing the ginger into 6 to 8 pieces. Lightly crush them with the flat side of a knife and put them aside. Thinly chop the green parts of the green onions to make 1/4 cup and reserve for garnish. Cut the remaining onion sections into finger-sized pieces, gently crush with the knife, and add to the ginger. In a pot with a 4-quart capacity, toast the star anise, cinnamon, and cloves over medium heat until their aroma is released, about 1 to 2 minutes. Add the ginger and onion pieces, stirring for about 30 seconds until fragrant. Remove the pot from the heat, let it cool slightly for about 15 seconds, then pour in the beef and chicken broths. Place the pot back on the heat, add the water and salt, and bring to a boil over high heat. Reduce the heat and let it simmer gently, uncovered, for 30 minutes.
Once the broth is ready, strain it through a fine-mesh sieve into a 3-quart pot, discarding the solids. You should have approximately 8 cups of liquid; if needed, adjust by adding water or boiling to concentrate. Season the broth with fish sauce and sugar for a savory-sweet flavor. Keep it warm on medium heat, lowering the heat and covering if it starts to boil.
While the broth is simmering, cook the noodles in a large pot of boiling water for 5 to 7 minutes until they are tender yet chewy, following package instructions if available. Drain and rinse under cold water to remove excess starch, then allow them to drain thoroughly before placing them into 4 soup bowls.
In a bowl, mix the beef with black pepper, sugar, cornstarch, fish sauce, and soy sauce. Keep the beef ready by the stove along with the garlic, onion, green onion tops, and cilantro. Have optional add-ins set out for serving.
Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of oil. Add the garlic and onion, stirring until fragrant, about 30 seconds. Push them to one side of the pan. Turn the heat to high and spread the beef in a single layer in the skillet. Let it cook without stirring for about 1 minute. When it starts to brown, use a spatula to flip and stir for another 1 to 2 minutes, keeping it slightly rare.
Distribute the cooked beef among the soup bowls. Add green onion and cilantro for garnish and sprinkle with more pepper if desired. Taste the broth, adjust the seasoning if necessary, then bring it to a boil and pour into the bowls. Serve the dish immediately, encouraging guests to enjoy it as traditional pho, using both chopsticks and a soup spoon. They can add extras to their liking!

Notes

For a more flavorful broth, consider roasting the ginger and onion in the oven before adding them to the pot.
Enhance the beef taste by marinating the beef strips in a soy sauce and fish sauce mixture for at least 30 minutes before cooking.
Customize your toppings with herbs like Thai basil, mint, or sliced chilies for added freshness and flavor.