Easy Beef Pho
Easy beef pho recipe that takes under 40 minutes to cook. This comforting hot fragrant bowl of clear broth with rice noodles, tender beef slices, and aromatic fresh herbs is a must-make for soup lovers. The unique lightly spiced broth is the key!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 5 shallots (, sliced in halves)
- 2 thumb sized ginger (, sliced)
- 1 cinnamon stick
- 2 star anise
- 6 clove 6 cloves
- 1 tbsp black peppercorns
- 2 cup low-sodium beef stock
- 2 cup low-sodium chicken stock
- 2 cup water
- 2 tbsp fish sauce (, or to taste)
- 1 tbsp sugar
- 4 oz dry flat rice noodles
- 1/2 lb beef (, tenderloins, rib eye, or flank steak, thinly sliced)
- 1 cup bean sprouts
- coriander leaves
- spring onion (, sliced)
- chili (, sliced)
- hoisin sauce
- sriracha
- lime wedges
Instructions
- 1
Heat a pot on medium-high heat and add the onion and ginger. Leave them for 2-3 minutes on each side, for them to get charred. Charring the aromatics is the signature of pho, to infuse more flavors into the broth.
- 2
Pour in the beef and chicken stock, water, and the spices. Bring to a boil and simmer uncovered for 30 minutes. Remove and discard the aromatics and the spices.
- 3
Bring the broth to a boil. Add the dried rice noodles into the broth, and cook for 2-3 minutes or until they're almost fully cooked. Don't fully cook them because the hot broth will cook them to perfection when we assemble them and serve them later. Divide the noodles into 2 bowls.
- 4
Put the beef slices into the broth and move them around. Cook just until they're not raw, leaving them slightly pinkish, around 30-45 seconds. Divide them into the bowls. The hot broth will fully cook them in the bowls later.
- 5
Pour the hot broth into the bowls. Garnish with bean sprouts, coriander, mint, and chilies. Serve immediately with some hoisin sauce and sriracha. Enjoy your homemade easy beef pho!