This is my quick version of beef pho, a comforting Vietnamese noodle soup. The trick is infusing as much flavor as you can into a good quality store bought broth.
- 1 tbsp vegetable oil
- ½ medium onion, peeled with root intact
- 2 cloves garlic, smashed
- 2 inch piece of ginger, peeled and thinly sliced
- 1 whole star anise
- 1 cinnamon stick
- 3 whole cloves
- 4 cups Kettle & Fire Beef Bone Broth
- 1 tsp soy sauce or more, to taste
- 1 tsp fish sauce or more, to taste
- 4 oz rice noodles (preferably Bánh Phở)
- 6 oz beef eye round or sirloin, very thinly sliced
- Bean sprouts
- Basil, mint and/or cilantro leaves, chopped plus whole leaves for garnish
- Scallions, thinly sliced
- Red serrano chilies or other small hot chili, thinly sliced
- Lime wedges, for serving
- Char aromatics: Heat oil in a large pot over medium heat. Add onion, cut side down, and cook undisturbed until well-browned, about 3-5 minutes. Flip onion and add ginger and garlic to pan, stirring frequently for 30-60 seconds or until fragrant and slightly browned, but not burnt. Remove all ingredients from pan and set aside.
- Toast spices & cook broth: Add star anise, cloves and cinnamon stick to the pot. Toast about 3-4 minutes or until fragrant and lightly browned, but not burnt. Add broth to pot. Add back onion, ginger and garlic. Simmer for 20-30 minutes or until flavorful. If over-reduced (too bitter or salty tasting) add a few spoonfuls of water, as needed, to dilute broth. Strain and return to pot, discarding vegetables and spices. Stir in soy sauce and fish sauce, adding more if desired.
- Soak & cook noodles: If using thin cut Bánh Phở noodles, soak in cold water for 20-30 minutes, while the broth is simmering. Bring a large pot of salted water to a boil. Drain noodles and add to boiling water. Cook 1-3 minutes or until al dente. Alternatively, cook noodles according to package directions. Drain, rinse and toss in a few teaspoons and vegetable oil to prevent sticking. Set aside.
- Blanch bean sprouts: Before cooking noodles, blanch bean sprouts for 10 seconds in the pot of boiling water . Remove using a spider or slotted spoon, reserving the boiling water for the noodles. Run sprouts under cold water or shock in an ice water bath until cool. Drain and pat dry.
- Cook beef: When the broth is finished cooking, bring it to a gentle boil and add beef. Boil until just cooked through but still slightly pink, about 1 minute. Remove from broth using a spider or slotted spoon and set aside.
- Serve: To assemble soup bowls, add noodles, beef and chopped herbs to the bowl. Ladle in broth. Top with bean sprouts, scallions, chilies and additional herbs, if desired. Serve with lime wedges. Enjoy.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Vietnamese
- Serving Size: 1/2 soup
- Calories: 393
- Sugar: 2g
- Sodium: 1484mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 28g
Keywords: pho, soup, beef, vietnamese