Description
This Easy Beef Pho recipe is a classic Vietnamese noodle soup featuring a flavorful, aromatic broth infused with charred shallots, ginger, and whole spices. Tender slices of beef, delicate rice noodles, and fresh herbs come together to deliver an authentic and comforting meal in just 40 minutes.
Ingredients
Broth Ingredients
- 5 shallots, sliced in halves
- 2 thumb-sized ginger pieces, sliced
- 1 cinnamon stick
- 2 star anise
- 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
Noodles and Beef
- 4 oz dry flat rice noodles
- 1/2 lb beef (tenderloins, rib eye, or flank steak), thinly sliced
Garnishes and Condiments
- 1 cup bean sprouts
- Coriander leaves
- Spring onion, sliced
- Chili, sliced
- Hoisin sauce
- Sriracha
- Lime wedges
Instructions
- Char the aromatics: Heat a pot over medium-high heat and add the halved shallots and sliced ginger. Allow them to char for 2-3 minutes on each side until lightly blackened; this step imparts the signature smoky flavor to the pho broth.
- Prepare the broth: Pour in the beef stock, chicken stock, water, and add the cinnamon stick, star anise, cloves, black peppercorns, fish sauce, and sugar. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 30 minutes to develop the flavors deeply. After simmering, remove and discard all aromatics and spices.
- Cook the noodles: Bring the broth back to a boil. Add the dry flat rice noodles directly into the broth and cook for 2-3 minutes until almost tender. Avoid overcooking as the noodles will continue to soften when served. Divide the noodles evenly into two serving bowls.
- Cook the beef slices: Submerge the thinly sliced beef pieces in the boiling broth and gently stir them around. Cook the beef for approximately 30-45 seconds until the surface loses its raw appearance but remains slightly pink in the center for tenderness. Portion the beef slices into the bowls over the noodles.
- Assemble and serve: Pour the hot broth over the noodles and beef in each bowl. Top with fresh bean sprouts, coriander, mint, sliced spring onions, and chilies. Serve immediately with hoisin sauce, sriracha, and lime wedges on the side to customize the flavor to your liking.
Notes
- Char the shallots and ginger carefully to avoid burning; a slight blackening adds smoky flavor, but avoid bitterness.
- Thinly slice the beef just before cooking to ensure tenderness.
- You can adjust the spiciness by adding more or fewer chilies according to your preference.
- The broth can be prepared in advance and refrigerated for enhanced flavors the next day.
- Use low-sodium stock and adjust fish sauce to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
