Quick Weeknight Beef Pho
A simplified, aromatic Vietnamese-style noodle soup that delivers deep flavor in a fraction of the traditional time.
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Ingredients
- 8 cups Beef broth (low sodium)
- 12 ounces Rice noodles (dried)
- 1 pound Sirloin steak (very thinly sliced)
- 2 inches Fresh ginger (sliced into rounds)
- 4 whole Star anise pods
- 1 whole Cinnamon stick
- 3 tablespoons Fish sauce
- 1 medium Yellow onion (halved)
- 2 cups Fresh bean sprouts
- 1/2 cup Fresh Thai basil leaves
- 4 pieces Lime wedges
- 2 tablespoons Sriracha or Hoisin sauce(optional)
Instructions
- 1
Char the onion halves and ginger rounds over a gas flame or under a broiler for 5 minutes until blackened in spots.
- 2
In a large pot, combine the beef broth, charred onion, ginger, star anise, and cinnamon stick.
- 3
Bring the broth to a boil, then reduce heat and simmer for 20 minutes to infuse the spices.
- 4
While the broth simmers, cook the rice noodles according to package instructions, drain, and set aside.
- 5
Remove the solids (onion, ginger, spices) from the broth using a slotted spoon and discard.
- 6
Stir the fish sauce into the hot broth and adjust seasoning if necessary.
- 7
Divide the cooked noodles into four deep bowls and top with the raw, thinly sliced beef.
- 8
Ladle the boiling hot broth over the beef to cook it instantly; serve immediately with sprouts, basil, and lime.
Nutrition per Serving
420
Calories
32g
Protein
62g
Carbs
6g
Fat
2g
Fiber
4g
Sugar
1450mg
Sodium
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